Lobster Delmonico

Yield: 6 servings

STEP ONE
3 lb Lobsters; live
Vegetable oil; as needed

STEP TWO
1 tb Red Pimiento; diced
2 tb Tomatoes; diced

STEP THREE
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.