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Yield: 6 servings


     3 lb Lobsters; live
           Vegetable oil; as needed

     1 tb Red Pimiento; diced
     2 tb Tomatoes; diced

     1 ts Shallots; chopped
     1 ts Tomato puree
     1 ts Garlic; minced
   1/4 ts Thyme
     1    Bay leaf
     1 c  Fumet of lobster
           White wine; to taste
           Glace de viande to taste
           Cayenne pepper; to taste
           Salt & pepper; to taste
     2 fl Heavy cream
           Lobster butter to taste
           Brandy; to taste


[1) Blanch Lobsters; cut meat into 1 inch chunks.
     Cover Shells with water and simmer 30 minutes to make Fumet.

[2) Saute Lobster Meat, Pimientos and Tomato.

[3) Combine all ingredients and bring to a simmer.
     Adjust seasonings.


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