|5 whole • Lobster- whole 1 Lb each|
|1 • Onion - medium • roughly chopped|
|4 whole • Bay leaves|
|2 whole • Tomato - large|
|20 sprig • Chervil - Fresh|
|1 pt • Heavy cream|
|2 • Leeks - White and yellow parts - Large • medium diced|
|2 • Carrots - medium • peeled and sliced thin|
|8 tbsp • Butter - unsalted|
|Kosher salt & fresh ground pepper to taste|
|Cayenne pepper to taste|
Blanch the lobsters for 4 minutes in a large pot of salted boiling water.
Remove from water, punch a small hole in the head and allow to drain. Break off claws and tail.
Remove the tomalley from the body and reserve.
Shuck the meat, chop into large bite sized pieces and refrigerate.
Place all the shells and bodies in a large sauce pan and barley, cover with water. Add onion and bay leaves.
Bring to a boil, skim and reduce heat to a simmer. peel and seed tomatoes, put seeds and juice into lobster stock and cut the tomato into a medium dice, then reserve.
Pick the chervil leaves and reserve in slightly damp paper towles. Simmer stock for 1 hour, add heavy cream and simmer for an additional 20 minutes.
Sautee the leeks and carrots in butter in a soup pot until tender. Add tomatoes and lobster meat and simmer for 3 minutes longer.
Strain the creamy lobster stock into the soup pot. Season to taste with salt, pepper and cayenne and garnish with chervil.