81 Lobster with Fresh Tomatoes and Basil

Main ingredients

• 4 live lobsters of 350 g (¾ lb) each
• nage or court-bouillo

1. Plunge the lobsters whole into the boiling nage for five minutes.
2. Allow to cool somewhat in the liquid while you prepare the sauce.
3. Stir the skimmed milk powder into the fish fumet. Cook the vegetables (carrots and onions) in this liquid for twenty minutes, covered. After cooking, purée them in the liquidiser, having first added the cream, the fromage