- about 1.4 kg of whole lobster, plunge the lobster into boiling water and boil for about ten minutes.
- 280g tomato passata
- 125 ml cognac or brandy
- 1 shallot, finely chopped
- 4 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 2 bay leaves
- a sprig of fresh thyme or a pinch of dried thyme
- 2 tbsp plain flour
- salt and pepper
Drain the lobster and open it with scissors or lobster shears; take out all the meat and cut it into bite-sized pieces. Save the top shell and set it aside.
Melt the butter in a heavy saucepan and lightly fry the lobster meat in it. When the lobster is golden brown, flambé it with the cognac. Be sure to keep your face away from the flames. Continue cooking the lobster and cognac over medium heat until just cooked. Then remove the fried lobster to a plate or bowl
Cut the top shell of the lobster into pieces and set aside.
Heat a large saucepan over medium heat, sauté the shallots, olive oil, bay leaves and thyme. Then add the chopped lobster shell, increase the heat and fry quickly. Sprinkle the flour in the saucepan, stirring to brown the flour for 5 to 8 minutes, then add water until just covered. Whisk well and simmer over lower heat for about 40 minutes without bringing it to a boil. Remove from heat.
Press the mixture through a fine sieve, discarding the shells. Transfer it back into the saucepan. Add the tomato passata. Season with salt and pepper and cook everything together over medium heat for about 8-10 minutes. Remove from heat and puree with a stick blender. Then add the reserved fried lobster meat before serving.