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1
Bring enough water to the boil to cover the lobsters when they are added.
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2
Add salt and the lobsters and cook exactly four minutes after the water has returned to boiling.
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3
Drain the lobsters immediately.
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4
Make a small half-inch crack in the solid shell that covers the head of each lobster.
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5
Make the crack slightly below the eyes of each lobster.
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6
Place the lobsters tail-side up, heads down, so that the liquid drains from the heads.
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7
When the lobsters are cool enough to handle, tear off the tails and claws of each.
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8
Let the tomalley -the inner soft portion of the bodies-empty into a mixing bowl.
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9
Put the shells in a kettle.
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10
Place the lobster tails on a flat surface and cut lengthwise with a sharp knife or cleaver.
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11
Pull away and discard the intestinal tract of each tail.
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12
Remove the tail meat and put the shells into the kettle.
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13
Crack the claws and remove the meat.
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14
Put the claw shells into the kettle.
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15
Cut the claws and tail meat into bite-size pieces.
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16
There should be about three cups.
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17
Set aside.
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18
To the lobster shells in the kettle add 10 cups of water, the two cups of coarsely chopped onion and the bay leaves.
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19
Bring to the boil.
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20
Meanwhile, cut away and reserve the firm outer flesh of the peeled tomato.
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21
Set aside.
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22
Chop the inner portion of the tomato and add it to the kettle.
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23
Cut the reserved portion of the tomato into half-inch cubes.
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24
Set aside.
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25
Pull away the leaves of the chervil.
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26
Set the leaves aside.
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27
Toss the remaining sprigs into the kettle.
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28
Cook the lobster broth about one hour, then add the heavy cream.
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29
Let simmer briefly.
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30
To prepare the garnish for the stew, put four tablespoons of the butter into a saucepan.
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31
Add the garlic and finely chopped onion to the butter and cook about three minutes, stirring.
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32
Add this to the reserved tomalley and beat thoroughly to blend.
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33
Refrigerate.
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34
Meanwhile, heat the remaining eight tablespoons of butter in a heavy saucepan and add the leeks and carrots.
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35
Cook about five minutes, stirring occasionally without browning.
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36
Add the cubed lobster meat, the tomato cubes and cook, stirring briefly, until heated through.
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37
Strain the liquid from the kettle, discarding the solids.
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38
There should be about six cups.
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39
Pour this into the saucepan containing the lobster meat.
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40
Bring to the simmer and add salt and a generous grind of black pepper.
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41
Finely chop the chervil leaves and add them.
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42
Meanwhile, preheat the broiler and toast the French bread slices on both sides.
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43
Spread one side of each with a thin layer of the tomalley mixture.
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44
Run briefly under the broiler until the tomalley mixture starts to bubble.
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45
Serve the hot soup with the pieces of tomalley toast on the side.
