lobster soup (serves 6)  3 lobsters, about 1 pound each 3 tablespoons butter 1 heaping tablespoons crab butter 4 shallots, cut in half 2 garlic cloves, unpeeled and slightly crushed 2 tomatoes cut into eighths 2 tablespoons flour 1 cup white wine ½ cup crème fraîche salt, cayenne pepper 6 tablespoons cream, whipped ¼ cup cognac chervil   1. Plunge the 3 lobsters one after the other head first in boiling water and simmer each one for about 5 minutes. Cool long enough to handle and break out all meat except for the claws. 2. Cut the tail meat into 4 1 inch medallions. Cover the medallions and claws and set aside . Chop the rest of the lobster meat fine, cover and set aside. Chop up the the lobster shell. 3. Melt the butter and crab butter in a large casserole. Fry the lobster shell in the butter for a few minutes and then add shallots, garlic and tomatoes. Sprinkle on the flour stir well and then add the wine along with 2 cups of water. Let simmer uncovered over low heat for 30 minutes. 4. Pour through a fine sieve and stir in the crème fraîche. Season with salt and cayenne pepper. 5. Warm the soup plates or bowls. Put the chopped lobster meat in a food processor or blender, add about a ½ cup of the soup and puree to a smooth mixture and add to the soup. 6. Put the claws and medallions in the soup and rewarm the soup. Place the medallions and claws on the warm soup plates. Stir the whipped cream and cognac into the soup and serve immediately. back