First, get the beast.

Not only do you not have to dive for it, but you can even buy it already cooked.

Step 1

Remove the shell and set apart the beautiful meat from the tail and the claws.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.