In a large saucepan, sauté the onion, celery, carrot, and garlic in the oil for about 3 minutes. Add the lobster shells and tomato paste and cook, stirring, for about 3 minutes.
Deglaze with the wine and reduce by half. Add the tomato, peppercorns, bay leaf, and clove. Cover with water and bring to a boil. Simmer very gently, uncovered, for about 1 hour and 30 minutes. Pass through a fine sieve or through a sieve lines with several layers of cheesecloth. Let cool, then refrigerate or freeze.