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1
Cut the lobster tail in half lengthwise.
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2
Melt half the butter in a pan, add the scallions and onion and cook for 5 minutes, or until soft but not colored.
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3
Add the carrot and cook for 2 minutes.
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4
Add the lobster halves, fish stock, parsley, bay leaf, peppercorns, the water.
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5
Bring to a boil, reduce the heat and simmer for 20 minutes, skimming the surface as required.
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6
Remove the lobster from the stock, cool slightly and take the meat from the shells.
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7
Set the lobster meat aside, crush the shell and return it to the pan.
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8
Continue simmering for further 40 minutes.
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9
Strain the stock, then strain again through a sieve lined with 2 layers of damp muslin or cheesecloth.
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10
Cut some thin slices from the lobster to use as a garnish and set aside.
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11
In a blender, blend the remaining lobster flesh with a little of the strained stock until smooth.
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12
Mix the flour and remaining butter to a paste.
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13
Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste.
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14
Mix well.
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15
Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens.
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16
Reduce the heat and simmer gently for 5 minutes.
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17
Season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.
