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Ingredients

• Servings: 4
• a 3-pound live lobster
• 1 medium onion
• 1 celery rib
• 1 carrot
• 1 vine-ripened tomato
• 1 head garlic
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh tarragon leaves
• 2 tablespoons chopped fresh thyme leaves
• 1 bay leaf
• 8 black peppercorns
• 1/2 cup brandy
• 1/2 cup dry Sherry
• 4 cups fish stock
• 1/4 cup tomato paste
• 1/2 cup heavy cream
• 1 1/2 tablespoons cornstarch
• 2 tablespoons water

Description

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