Crack, break, or chop the crab/lobster shells into small pieces.

In a large pot over high heat, add olive oil and saute the carrot, onion, and celery until soft.

Add the shells and tomato paste and cook for 5-8 minutes.

Pour in the remaining olive oil, add bay leaves and thyme, ensuring all ingredients are covered.

Bring to high heat for 5 minutes, then reduce to low and cook for at least 3 hours.

Turn off the heat and let cool for at least 2 hours.

Strain through a colander to remove solids.

Strain the liquid through a fine chinois at least twice.

Once cooled, transfer the oil to a bottle and refrigerate.

Remove from the fridge an hour before use to allow it to become liquid.

Use in seafood pasta dishes, soups, or with scrambled eggs and salmon.