Boil the water and plunge the lobster headfirst into it. Let boil for 1 minute. Take the lobsters out, cut off the heads. Put the tails and claws back into the boiling
water. Let simmer for 15 minutes, then cool in the stock.

Brown the lobster heads in very hot olive oil.
Chop the garlic and the vegetables and add to the ­kettle with the tomato purée. Frizzle for 1 minute.
Pour cognac over. If surroundings allow, ignite the ­cognac. If not, reduce the cognac and let it evaporate entirely. Pour 3 dl white wine over and boil for 1 minute before adding the cream. Let simmer for 1 hour.
Drain and descard the remains. Season the soup with salt and pepper. Use a hand blender to make a
smooth soup.

Serve the soup cold with a cleaned claw and some cleaned tail flesh on each plate. Mix cucumber, oil, lemon juice, and dill. Sprinkle over the soup.

Suggestion:
Sometimes it is possible to find a coral in the head of the female lobster. Black when uncooked, turning red when heated. This is the precursor to the roe and ­produces a vivid red that can be used to colour the soup. Take out the coral after the lobster has boiled
for 1 minute, whisk it into the sauce.