Instructions

1. 1

   Cook lobster; remove meat and reserve the shells.

2. 2

   Sauté vegetables in butter; add shells and cook until deeply colored.

3. 3

   Add cognac and flambé; add tomatoes and fish stock; simmer 30 minutes.

4. 4

   Remove shells, strain broth, add cream, and simmer.

5. 5

   Add lobster meat and garnish with tarragon.

Nutrition (per serving)