Ingredients:

Lobster
2 tbsp. Olive Oil
1 med Leek (chopped)
1 Carrot (chopped)
1 med Onion (chopped)
1 stalk Celery (chopped)
Half bulb of garlic (skin can be left on)
2 tbsp. Tomato paste
2-3 Red ripe tomatoes (cut into large pieces)
1/2 cup Brandy
White wine (to taste ­ 1 cup or so)
Fresh Herbs ­ 1 stalk parsley, tarragon, thyme, bay leaves (2)
1/2 cup Cream
Salt and white pepper

Methods:

1. Cook lobster in boiling water for 4 min; let cool for a few minutes.
2. Pull tail and claws apart; pull meat from tail (you can save this along with the rest of the lobster meat for other uses).
3. Roast shells (including tail and claws) in a little bit of olive oil in a large pot; be careful not to blacken or burn shells as this will produce a bitter taste. Add olive oil as necessary to keep from burning.
4. Remove pot from heat, add brandy; set aflame, return to heat and allow brandy to burn off.
5. Add vegetables (leeks, carrots, onion, celery and garlic) and white wine; reduce heat and allow to cook for 5 min.
6. Add tomatoes and tomato paste; cook until vegetables are soft.
7. Once cooked, add fresh herbs and 1 1/2 to 2 cups of water (or fish stock if you have it); bring to a boil, reduce heat and let simmer 45 min. - 1 hour.
8. Using sieve, drain soup into a separate pot.
9. Whisk in a little bit of cream to desired consistency and heat; add salt and white pepper to taste.

Serving Option for Texture and Display:

Pour soup into bowl prepared with a little centre display of lobster meat, parsley leaves and/or tarragon leaves and caviar or fish roe. Pour soup around the outside of the display to avoid disturbing it. Enjoy!