1. First thing you want to do if your lobsters are live is t put them to sleep in the freezer while you prep the vegetables.(skip to step 2 if your lobsters not moving)

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2. Cut lobster directly down the middle of the head as quick as possible. We want to be as humane as we can here and respect the ingredients we work with.

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3. Next you want to dice up all the vegetables to around 1cm x 1cm size. Don't have to be perfect as everything will get blended in the end.

 

4. There are two ways you can go about the cooking process. Either chuck everything in a tray and brown it all off or cook in a large pot with olive oil on medium. We are looking for a nice colour here no matter the way you want to do it. I like to sprinkle with old bay or any seasonings like celery salt, garlic powder, paprika, onion powder or anything along those lines.

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5. Next, you can add the heads of the lobster of you're cooking in the pot and brown them off as well. Cut heads in half again if you need to make it easier to fit in the pot. When browned, add in tomato paste for one minute and then deglaze with alcohol. Then add stock or water to the very top of the pot.

 

5. Add in fresh herbs and turn down to a low simmer till there's a quarter of the stock left in the pot. 

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6. If you have a high powered blender like a thermomix. You can chuck everything in and blend it all up then pass it through a fine sieve. 

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7. On a low heat make a roux with the butter and flour. Cookout to lose the raw taste of flour then add in the stock gradually bit by bit till stock thickens slightly. Last but not least finish with the thickened cream, salt and pepper to taste.