Lobster Bisque

Sauté lobster carcasses in butter until butter runs clear, then extinguish with port and cognac, add dill and top up with whipping cream until carcasses are covered. Bring to the boil briefly, then simmer on low heat for 20 minutes. Fold in a little glutamate, pass through a sieve and then add tomato concassee and season with salt and cayenne pepper.

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