• The shell, trimmings and a little of the flesh of a medium-sized lobster
• 1 onion
• 1 carrot
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Crush the shell; flake the rough pieces of flesh as finely as possible, keeping neat pieces of the better parts for garnish. Slice the vegetables finely, put them into a pan with the spices, flavouring, shell,flaked lobster and the wine. Heat all quickly and cook briskly for a few minutes. The alcohol in the wine should extract much of the flavour from the lobster and vegetables. Add the stock,