This classic soup never fails to impress. The richness can be varied by how much the lobster stock is reduced and by the amount of cream added.

Ingredients

3kg lobster heads
1 large onion, chopped
1 carrot, chopped
2 sticks of celery, chopped
2 tbsp olive oil
4 sprigs of parsley
Sprig of thyme
1 bay leaf
2 large tomatoes
2 tbsp tomato purée
½ tsp cayenne pepper, plus extra to serve
1 tbsp brandy
300ml dry white wine
2l fish stock
1l veal stock
Sea salt
500ml double cream
120ml Armagnac

Method

• Crush the lobster heads with a mallet or rolling pin until they are well broken up. Sweat the onion, carrot and celery with the olive oil in a large sauce saucepan. When the vegetables are lightly browned, add the herbs and lobster heads, stirring so nothing sticks or burns. After about 5 minutes and the bones are hot, stir in the tomatoes, tomato purée and cayenne pepper. Pour in the brandy and stir well for a minute or two, then add the wine and boil for at least 3 minutes.

• Add the stocks and bring to the boil; season lightly with sea salt. Simmer for 40 minutes, stirring occasionally and skimming off the scum that appears on the surface.

• Drain through a colander set over a large bowl, pressing the bones well to extract all the juices and flavour. Then pass this liquid through a fine sieve into a clean saucepan. Bring to the boil and skim.

• To serve, bring to the boil and reduce by one-third. Add up to 500ml double cream, according to taste, and boil for 5 minutes. For a cappuccino effect, froth with a hand blender, then pour into warmed soup bowls, to which you have added a little Armagnac (I suggest about 2 teaspoons per person). If you have any lobster claw meat left over from another recipe, add that too. Sprinkle with cayenne pepper and serve immediately.