Lobster Cream Base

Heat heavy large pot over high 1 min. Add shells, carrot, celery, leek, turnip, onion, shallot, parsley, salt and peppercorns. Cook 5 min, stirring frequently. Add wine and bring to boil. Simmer 10 min, stirring occasionally. Add water to cover completely. Boil until liquid is reduced to 1 c. (45 min). Add cream to lobster shell liquid and boil. Simmer until liquid is reduced to 2.5 cu (30 min). Strain, pressing on solids. (Can be prepared 2 days ahead–do not freeze).

Lobster Shells 3 lb., coarsely chopped
Carrots 0.75 c., chopped
Celery 0.75 c
Leeks 0.75 c, chopped
Turnip 0.75 c, chopped
Onion 0.5 c, chopped
Shallot 3 T, minced
Parsley 0.5 sm bunch, stemmed
Salt, Kosher 1 T
Pepper 1 T whole
Wine, White 1 c
Heavy Cream 5 c