First, get the beast.
Not only do you not have to dive for it, but you can even buy it already cooked.
Remove the shell and set apart the beautiful meat from the tail and the claws.
In a pan, heat 2 tablespoons of olive oil and simmer the shell for about 3-4 minutes, until you see a light colouring happen.
Add 1 sliced carrot, 2 cloves of garlic, and half a leek (sliced), as well as 2 tablespoons of tomato paste and a nice branch of thyme. Mix well and simmer for another 4-5 minutes.
Add 1/2 cup of flour, 2 oz of brandy, and 1 cup of dry white wine, mixing well after you add each ingredient. It will make a thick, reddish, fragrant paste.
Then, smoothen the paste by slowly adding 4 cups of broth (fish, chicken, or vegetable), stirring constantly until smooth and velvety. Then gently cook for 30-40 minutes.
Remove all shells from the broth, then pass it through a sieve, reserving only the liquid. Return to simmer, add your pieces of lobster, salt and pepper to taste, and 1/2 cup of 35% cream.
Serve with a crouton and a sprig of coriander.