Ingredients
2- 1 1/2 lb. lobsters
cooked
shelled
meat reserved 8 cloves garlic
2 bat leaves
small bunch of fresh thyme
4 ribs celery
2 carrots
1 medium onion
1 cup white wine
2 cups tomato puree
1/2 cup heavy cream
Preparation
Make a lobster stock: cut up lobster shell (remove and discard stomach),in a large sautee pan sautee shells in butter 10 minutes, add celery, carrots, garlic, thyme and bay leaves, sautee another 5 minutes, add 3 cups water and simmer for 10 minutes. Strain solids and reserve stock. Wipe out sautee pan and add a few tbs. olive oil, sautee onion till transparent 5 minutes, add white wine and simmer rapidly for 5 minutes, add tomatos and cream, and simmer until it has thickened, 10 minutes. Serve with pasta.
