Lobster Vegetable Stew

Disassemble the lobster, separating the head from the body (refrigerate to use as a garnish) and removing the legs and tails. Cut the meat into bite size pieces. Keep the carcasses for the stock. Rinse the lobsters, pat dry and chop.

For the lobster stock: Rinse the vegetables, peel and cut everything into small pieces. Peel and chop the shallot and garlic. Heat the carcasses in oil, deglaze with Cognac. Add in the vegetables, shallots, garlic, herbs and spices, Cook briefly, then add enough water so that everything is just covered. Bring to a boil, stir and simmer for 40 minutes, skimming off any foam that forms. Pass the stock through a fine sieve.

While the lobster stock is simmering, peel the turnips, quarter and cut into thin slices. Peel the sweet potato and cut into 2 cm pieces (approximately 2/3 inch). Peel the pumpkin and cut into 1-2 cm pieces (about 1/3-2/3 inch). Sauté the sweet potato and pumpkin in butter. Season with salt, pepper and ginger. Add the vegetable stock and simmer at a low heat for about 10 minutes until al dente. Cut the bacon into large cubes and fry in a nonstick pan. Chop the shrimp and add to the bacon, then add the turnip slices. Season with salt and pepper. Pour in 50 ml of water (about 2 ounces) and simmer uncovered for 5 minutes until al dente. Mix the turnip-shrimp-bacon with the sweet potato and pumpkin mass. Heat the lobster stock, season and add in the warm lobster meat (do not boil!).