1. Melt half the butter in a stockpot, add the onions and cook until softened, when done add the garlic and shallots, cook briefly. 2. Add the lobster, fish stock, peppercorns and the water. Bring to a boil, reduce the heat and simmer for 20 minutes. 3. Remove the lobster from the stock, cool & take the meat from the shells & set aside. Crush the shells and return to the pan and continue to simmer for 40 minutes. Strain the stock through a sieve. 4. In a blender, puree the lobster with some of the stock. (I don't know about this one. I think I should just break the lobster into bite size pieces with my fingers.). 5. Melt the remaining butter over medium heat until it stops bubbling, then reduce heat and add the flour. Stir until completely smooth, being careful not to brown the roux. To this roux, add the tomato puree & strained stock. Cook over medium high heat until mixture thickens. 6. Add cognac, cream, chervil, tarragon and lobster meat. Salt & pepper to taste. Simmer for five minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
