Proceed in the same way as for Velouté de Homard à la Cleveland adding extra tomatoes, 120 g (4 oz) chopped onion and flavour with 20 g (⅔ oz) paprika. Reserve 60 g (2 oz) cooked lobster for the garnish. Finely pound the remainder of the flesh and the shell and add this and the lobster sauce to 2½ dl (1⅓ pt or 3¼ U.S. cups) Ordinary Velouté.
Rub through a sieve, pass through a fine strainer and add 2½ dl (9 fl oz or 1⅛ U.S. cups) White Bouillon. Reheat without boiling and finish with the liaison of 6 egg yolks and 2 dl (7 fl oz or ⅞ U.S. cup) cream; and 150 g (5 oz) butter.