Lobster in Creamy Sauce

In a large pot, bring salted water to a boil. Add the cumin and lobster and cook for about 3 minutes. Reduce the heat and simmer for about 8 minutes. If the pot is not big enough, cook the lobster individually or in batches.

Remove the cooked lobster. Let cool slightly, then remove the lobster tail by holding the tail and rotating the body. Remove the meat from the tail, then from the claws and legs.

For the sauce, rinse the lobster shells, pat dry with paper towels and chop finely. Place in a pot with hot oil and roast. Add the fennel seeds and pour in the brandy.

Peel the onions and carrots and dice. Rinse and trim the fennel and dice. Rinse, trim and slice the celery. Rinse the tomatoes and chop coarsely. Add to the pot with the lobster shells and continue cooking over low heat. Stir in the tomato paste, then deglaze with the vermouth and wine. Pour in enough broth so that everything is covered. Cook over low heat for 1-1 1/2 hours.

When finished cooking, pour the broth through a sieve, return to the pot and boil to reduce to about 1/3. Stir in the cream and thicken slightly with the cornstarch mixed with a little bit of cold water. Cut the cold butter into pieces and mix into the sauce and season with lemon juice and salt.