Lobster Bisque

For lobster soup, sauté lobster carcasses in butter until butter runs clear, then extinguish with cognac and port, add dill and top up with whipping cream until carcasses are covered.

Bring to a boil briefly and simmer on low heat for 20 minutes. Pour through a sieve and add tomato puree. Season the lobster soup with cayenne pepper and salt.

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