Remove the carapace from the tails, and put two skewers through each tail. Brown the carapace well in a well heated olive oil. Cut garlic and vegetables into pieces and add to the pot together with the tomato purée.

Let frizzle 1 minute. Pour the cognac over. If surroundings allow, ignite the cognac. If not, reduce the cognac and let it evaporate entirely. Pour 3 dl of white wine over, let boil for
1 minute and add the cream. Let the mix ­simmer for 1 hour.

Drain and throw away everything but the liquids. Season with salt and pepper. Smoothe the soup with a hand blender before serving.

Steam the lobster’s
tails in the remaining white wine for
2–3 minutes.