Lobster Soup

• 1 lobster, raw, approximately 300 g
• 1 carrot
• 1 fennel
• 2 shallots
• 1 dl cognac
• 3 dl dry white wine
• 2 teaspoons tomato pure
• 7,5 dl water
• 2 tablespoons unsalted butter
• 2 teaspoons paprika
• 2,5 dl heavy cream
• salt

1. 1. Boil lobster for 10 minutes in plenty of heavily salted water.
2. 2. Plunge in ice water, and leave to cool on its back. Clean the lobster, and put aside the meat.
3. 3. Crush lobster shell.
4. 4. Coarsely chop vegetables, and fry in oil for a few minutes along with lobster shell. Do not allow to brown.
5. 5. Add tomato pure, and fry for 30 seconds.
6. 6. Add cognac, and light on fire. Shake the pot gently until the fire dies out.
7. 6. Add wine, cream and water, and let simmer for about an hour.
8. 7. Add salt to taste, and whip in butter before serving.
9. 8. Garnish with lobster meat and milk foam.

lobster, carrot, fennel, shallots, cognac, white wine, tomato purue, water, unsalted butter, paprika, heavy cream, salt

Taken from www.epicurious.com/recipes/member/views/lobster-soup-51648971 (may not work)