So here's the beauties I manage sometimes to buy at a good price. Lobster is generally the most expensive seafood, and here is no exception. I prefer the smaller lobsters. But that's what I noticed - if the raging element, to market nobody rides the lobster, who died on the ice for one hour, immediately drops in price 2 times. To avoid mistakes, check under the tail, if the meat is pink or white is a - OK! Now, such a huge well to take on the soup, stuffing for pies and delicious cutlets. Now about that soup. Pour water into the pot, boil and drop our tail for 5-7 min, if it is crayfish for 3 minutes, Remove tail, remove the shell, we will use more meat cover with foil and put in the fridge.

We put our shells there, where he welded them together with the meat, pour in the wine, adding sprigs of petruskie dill, pepper and salt. I don't have here in the sale of concentrate fish broth, I don't like to use it, I put a piece of any fish, in this case I had a piece of salmon. We prepare our broth to simmer 25-30 minutes Ready strain the broth.

Peel the vegetables and chop roughly so.

Take a deep pan for soup, put 2 tbsp of butter, fry the vegetables for about 10 minutes-you, that they are a little bit softened.

Add flour and knead well for 1 minute.

Now pour our broth, tomatoes, and cream, a sprig of thyme, a few sprigs of parsley. Allow to boil and leave on low heat for 15 minutes. For a more interesting flavor, some pour 30 ml of cognac, this is a step I always miss. After our soup is ready, take the blender, immerse it in the soup and whisk until a nice creamy. Taste for salt and pepper.

Take out the meat of the lobster cut into pieces, not too big but not too small. If you have shrimp or crayfish tails, they are not cut. Good heat the pan, put a couple of tablespoons of butter and fry the meat for 3-5 min.

Pour the soup over the plates, put the fried pieces of lobster, decorate with dill and enjoy!