Lobster Cream

Preparation:

Preparation: Prepare the lobster fumet following the instructions given in the recipe for the ''Crab fumet''. Thoroughly clean and wash the lobster carcass and brown it in a saucepan with the oil for 5 minutes over moderate heat, then pour in 2.5 cl of Cognac. Peel the carrots, celery, leek, shallots, tomatoes and garlic cloves, then thinly slice all the vegetables except the tomatoes, which should instead be cut into quarters. Brown the vegetables in a saucepan with the butter over low heat for about 10 minutes, together with the chopped bay leaf, clove, crushed juniper berries, tarragon and thyme. Add the tomato paste and cook for 2 minutes over very low heat, then add the vegetables and their cooking juices to the lobster carcass and cover everything with cold water; if necessary skim with a ladle. Boil over low heat for 40-45 minutes, add the cream and boil for another 10 minutes. Pass the preparation through a sieve lined with a cloth. Place 3/4 of the cream obtained in a saucepan, mix the fumet and the lobster pulp and heat. Immediately remove from heat, stir in the whipped cream, flavor with a few drops of Cognac and season with salt. If you like, you can add a few sprigs of chopped tarragon to the cream before serving.