Peel and cut the onion, celery, and garlic. Measure out all the spices and herbs.
In a large pot or pan, heat a splash of oil, and lightly saute the onion, celery, and garlic, until the onion starts to turn translucent. Add in the spices and tomato product and cook for 1 to 2 minutes.
Add the lobster shells, and mix everything around with a large spoon. De-glaze the pot with the white wine, then add the water.
If 4 litres isn't enough to cover the lobster shells entirely, add more until the shells are fully covered.
Bring the pot to a boil, and then turn it down to a simmer. Simmer the lobster stock for 40- 60 minutes uncovered.
Taste the lobster stock once the time is up, and make sure that it has a nice strong lobster taste. Strain the lobster stock through an all purpose mesh strainer, and then again through a fine mesh strainer, or cheese cloth, to remove any tiny bits of lobster shell that may have snuck in.
Cool the lobster stock and refrigerate for up to 3 to 4 days, or freeze immediately once cooled.