Lobster soup

A04001 D SOUP?LOBSTER INGREDIENTS for 4 PEOPLE 2 live lobsters, 10 g tomato puree, 5 cl cognac, 1 dl of olive oil 1 fresh tomato, 1, 5 dl of dry white wine, 1 clove of garlic, 1 dl of Marsala, 1 bouquet of spices, salt, pepper, diced vegetables: green beans, 40 g 10 g carrot, 30 g of broccoli, 30 g of onion, celery 20 g; vegetables to shoes: 20 g of carrots, onion 10 g.

Cook vegetables Peel, wash and cut into cubes in boiling salted water and keep it aside.

Cut in half lengthwise, salted lobsters and pepper.

Cut in half lengthwise, salted lobsters and pepper.

Scalded half tails in hot oil, then place them in the oven to cook for 4 minutes.

Cook the steamed claws and take out the whole meat.

Cut up carcasses of claws and tails and let them FRY in hot oil.

Add vegetables to shoes (after peel) and garlic.

Brown well, then add the tomato puree and fresh tomato into small cubes.

Squirt with cognac and fiammeggiate.

Squirt with Marsala wine and let it reduce.

Add the white wine, reduce again and cover with water.

Add the spices and simmer for 20 minutes.

Filtered to colander.

Put in each plate a little diced vegetables, the flesh of half a tail and a claw.

Cover with soup of lobster.