Ingredients:
1-2 tablespoon tomato purée
Salt and White pepper to taste
Method:
Heat oil in medium sauce pan or skillet. Add lobster shell and cook until shell is cooked and changes bright in color. Add onion, celery and carrot, cook till tender and starts to brown. Deglaze pan with white wine, then add brandy, bay leaf, thyme and simmer till liquid reduces by half. Add water, vinegar and tomato paste, simmer till sauce begins to thicken and flavor becomes stronger. Add cream, reduce until sauce is at desired consistency. Season to taste. Pass through sieve.