Gastronomic ! Enjoying to cook, excellent to savour !

Peel lobsters (where necessary, thaw them previously), remove the head may separate i) in 2.

Extirpate the red part (coral) and reserve it.

Remove the rocky pocket which is inside the lobster, then to break the head in pieces and to cut the part legs in 4.

In a pot, make carcasses return warm with some olive oil, during ten minutes (0h 10) to caramelize them.

Add then the shallot, the laurel, the thyme and the garlic, then cook for two minutes (0h 02).

End with the tomato and the white wine and pursue the cooking by mixing for 1 minutes (0h 01).

Burn then in cognac, then wet at height with some water (about 100 cl) and cook in small boiling for 25 minutes (0 h 25).

During this time, Accomplish kneaded butter :

in a bowl, blend the butter ointment and the flour.

Add the coral of lobster, then reserve preparation in expenses.

Filter preparation, then reduce it to 50 cl.

In scalding aroma, add the butter very progressively through Chinese (risk of lumps) to acquire a creamy texture.

Pour then cream, then salt and add pepper.

To reserve for the bath - marries.

PS: thanks to Atelier des Chefs for help.