1 ts Shallots; chopped 1 ts Tomato puree 1 ts Garlic; minced 1/4 ts Thyme 1 Bay leaves 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.
