Lobster Sweetheart Soup

This soup is absolutely amazing! It’s perfect for Valentines Day, and Sweetest Day!
Ingredients
2 freshly cooked lobsters, 1 lb each
1½ Tablespoons butter
1 cup finely chopped combination of onion, carrot, and fennel (or celery)
salt and pepper
1 15-ounce can tomatoes
1 cup dry vermouth
1 bay leaf
1 clove garlic, mashed
pinch cayenne pepper
Directions
Garnish: lobster cream, made of 1/2 lobster tail, 1 Tablespoon vermouth, salt and pepper, and heavy cream.
First an anatomy lesson. Put your lobster flat on its back on a plate (to catch the juices). Take a pair of scissors and cut from the bottom of the tail straight up its top shell, through the body, to the center of the head (but not through the eyes). Turn the lobster over, and cut the same way through the other side of the shell. Now you should be able to easily sever the lobster completely up through the middle, except still attached at the head. Break the shell apart at the head to open it up. You’ll see the stomach sack–on one side or the other–right under the eyes (it’s about an inch long)–twist it out with your fingers and throw it away. Also pull out the long intestinal vein that goes down the length of the lobster from the sac to the tail. Throw it away too.








