Homard à la Bretonne

• 1 lobster weighing 2 pounds
• 1 pint of prawns
• 1

(A lobster is cooked by putting it into boiling salted water, simmering it for 20-30 minutes, and letting it cool in its own liquid.)

Peel the shrimps and prawns, and save the shells of both. Chop the onions finely. Melt 2 ounces of butter in a saucepan and sauté the onions without letting them colour. Heat the wine, pour it onto the onions, and let it reduce a little. Put in the bay le