Will eggwhites clear my lobster broth I'm planning to do a lobster broth for New-Years.


Lobster shells, browned in oven
Shallots, parsley root, carrots and other suitable veg
Seasoning, tomato paste, I think I have a reasonable slurp of Cognac avaliable.


Boil for about 15 minutes. 

When I strain this, it will be cloudy.  I was thinking whisking in egg-whites and straining it again to make it clear. Is this possible?  Will the procedure change the taste?

I have about 4 hours to make it on saturday. Any suggestions are welcome. I want it as consommé-like(clear) as possible.
Allow me to describe what happened.  (TLDR; complete success)

I started out with



The regular lobster soup starter pack.





About 1.5 liters of water, half a bottle of white wine.


This isn't clear at all. 

Eggwhites. 



Really slow boil.



Siphon to test. 



I'm ok with this. 

The end result was fantastic



What really surprised me was that I started with well over 2 litres of broth. In the end I had about 7 dl of clear stuff. About 1/3 of the original tasty broth.