Lobster soup

Fresh lobster are better for this recipe, but if you prefer, frozen ones can do the trick.

Cook the lobsters 3minutes in boiling water, with the bay leaves and the thyme.

Let them cool, then cut the shell and remove the flesh. Set aside.

In a large pan, briefly stir the shallots in a little bit of fat. Add the shells coarsely crushed and stir a few more minutes. Deglaze with 200ml of dry white wine, then add two liters of water, 4 tsp of fish stock and let reduce for about 40 minutes.

Then add 300ml of white wine and 300ml of Noilly Prat and cook for another 10 minutes.

Finally, add half a lemon juice and the salted butter while stirring constantly.

Drain the cooking juices and crushed well the shells. You may obtain about 700 ml, to which the cream is added. Return to low heat and add the flesh to warm it up.

Drop a tsp of caviar or black lump roe on top and serve immediately.