1 lb Whole lobster; steamed and shells removed
2 tb Olive oil
1 tb Butter
2 tb Shallots; minced
1 tb Garlic; minced
2 tb Tomato puree
1/2 c Brandy
1 c Shrimp or fish stock
1/2 c White wine
1 tb Parsley; chopped
1 c Heavy cream
3 tb Butter
Salt and pepper
pn Cayenne pepper

In a saute pan, heat the olive oil and butter. When the pan is smoking hot, add the lobster shells. SAute the shells for 2-3 minutes, or until bright res. add the shallots and garlic and saute for 1 minute. Stir in tomato puree. Flambe the brandy. Pour in the shrimp stock and white wine. Season with parsley, salt and pepper. Bring the liquid up to a boil. Simmer 15 minutes. Remove from heat and strain through a fine chinois into a sauce pot. Whisk in the cream amd brign to a boil. Reduce to a simmer. Simmer for 2-3 minutes. Mount in the 3 tablespoons butter. Season with salt and cayenne.