Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         whole lobster -- steamed and
                        removed
   2      tablespoons   olive oil
   1      tablespoon    butter
   2      tablespoons   shallots -- minced
   1      tablespoon    garlic -- minced
   2      tablespoons   tomato puree
     1/2  cup           brandy
   1      cup           shrimp or fish stock
     1/2  cup           white wine
   1      tablespoon    parsley -- chopped
   1      cup           heavy cream
   3      tablespoons   butter
                        salt and pepper
   1      pinch         Cayenne pepper

Preparation:

In a sauté pan, heat the olive oil and butter. When the pan is smoking hot, add the lobster shells. Sauté the shells for 2-3 minutes, or until bright res. add the shallots and garlic and sauté for 1 minute. Stir in tomato puree. Flambé the brandy. Pour in the shrimp stock and white wine. Season with parsley, salt and pepper. Bring the liquid up to a boil. Simmer 15 minutes. Remove from heat and strain through a fine chinois into a sauce pot. Whisk in the cream and bring to a boil. Reduce to a simmer. Simmer for 2-3 minutes. Mount in the 3 tablespoons butter. Season with salt and cayenne. Source: Essence of Emeril, #2329, TVFN