DIRECTIONS:

1. Cut all ingredients into pieces and set aside
2. Boil a pot of water and add a little salt
3. Blanch the lobster tails in boiling water for a few minutes
4. Soak the lobster tails in ice water for a few minutes, then remove the meat and shell for use
5. Add the butter to the wok and cook over medium heat until bubbly
6. Add onion and fry until translucent
7. Add diced carrots and stir-fry continuously
8. Add celery
9. Add diced tomatoes
10. Add tomato paste and mix well
11. Add white wine
12. Stir fry all ingredients for a few minutes, then add 2 bay leaves
13. Add 1/2 bottle of Fish Fumet
14. Add 250ml of boiling water
15. Add lobster tail shells
16. Cover the pot with a lid and cook on low heat for about 20 minutes, until the vegetables are cooked through
17. Add 40ML of brandy
18. Add a little black pepper
19. Then cook on low heat for a few minutes
20. Blend the ingredients with a blender, until it suits your taste
21. Finally, slice the lobster meat, put it in a soup bowl and add the lobster soup