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1
To cook the lobster, bring a large pot of salted water to a boil.
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2
Add the lobster, cover and cook for 10 minutes.
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3
Remove the lobster and set it aside to cool.
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4
Reserving the shells, remove the meat from the tail and claws and cut it into 3/4-inch chunks and refrigerate.
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5
Split the body shell in half and remove the head sac.
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6
Cut the body into smaller pieces.
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7
Set aside.
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8
To make the broth, preheat the oven to 425 degrees.
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9
Place the lobster shells in a metal roasting pan with the onion, carrots, celery and garlic.
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10
Drizzle with the olive oil.
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11
Roast for 30 minutes, stirring twice, then transfer the shells and vegetables to a large pot.
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12
Place the roasting pan over medium-high heat and deglaze with a 1/2 cup of the water.
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13
Add this liquid and the wine and tomato paste to a pot with 4 cups of water.
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14
Bring to a boil.
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15
Skim the broth, then reduce to a simmer.
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16
Add tarragon, thyme, pepper flakes, saffron, peppercorns and bay leaves.
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17
Partially cover and simmer for 1 to 1 1/4 hours.
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18
Strain and season with salt and pepper.
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19
To make the cod, trim the fish if needed and check for bones.
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20
Keep refrigerated.
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21
Heat the olive oil in a large skillet over medium heat.
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22
Add the carrots, leeks and mushrooms and saute until the vegetables are softened, about 5 minutes.
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23
Add the lobster broth and bring to a boil.
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24
Reduce to a simmer.
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25
Season the cod with salt and pepper and place in the pan.
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26
Cover and cook until just cooked through, about 8 minutes.
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27
Add the lobster meat, re-cover, remove from heat and let stand for 2 minutes.
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28
Using a slotted spoon, remove the cod and divide among 4 soup plates.
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29
Arrange the vegetables and lobster meat around the fish and spoon the broth over the top.
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30
Sprinkle with parsley and serve with toasted, crusty bread
