Lobster With Cream Of Herbs

Preparation:

Preparation: Cook the lobsters for 15 minutes in boiling salted water (the cooking time is calculated from the moment in which full boiling occurs). Meanwhile, prepare all the vegetables: peel and finely chop the onion and shallots; free the leek from the 'beard' and the green part and chop it together with the scraped carrot and the well cleaned celery rib; peel the tomato, cut it in half to free it from the seeds (for this purpose you can squeeze it lightly), then mash it with a fork. Place all the vegetables (except the tomato) in a saucepan in which you have melted half the butter and fry them, stirring constantly and preventing them from browning (keep the flame low); then add the vermouth and, when it has evaporated, add the cream and tomato. Add salt and pepper and boil for 10 minutes. Remove the lobsters from the pot, cut them into 1 cm thick slices. Arrange one of the well-composed carcasses on a serving plate and arrange the meat medallions on top. When the sauce is ready (after 10 minutes, it must have reduced by half), remove it from the heat and pass it through a sieve; then put it back in the saucepan, over low heat, and beat it with a whisk, adding the remaining butter and the aromatic herbs. Pour the cream over the lobster slices and serve.