3000 Lobster or langostine shells
5000 Water
1000 White Wine
3 Onions
1 Bulb of Garlic
2 Carrots
3 Stalks of Celery
3 Bulbs Fennel
500g Butter
350g Tomato Puree
6 Sprigs of Thyme
3 Bay Leafs
500 Brandy
1000 of double Cream
1 Lemon Juice

Roast the Lobster Shells off in the ovan with some oil and the tomato puree. Smash the shells untill small. Make a Lobster stock with the veg and herbs. pass the stock through muslin cloth. add the cream, brandy and lemon juice then reduce by half.