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1
Stick a 6 inch skewer lengthwise inside the tail of each lobster.
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2
Bring the court bouillon to a boil, add the lobsters, and cook for about 6 minutes.
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3
Remove and shock in ice water.
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4
Remove the tail meat from the shells and cut each into 2 to 3 medallions.
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5
Set aside.
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6
Place a large saute pan over medium-high heat, add the oil and garlic, and heat until the garlic starts to turn golden.
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7
Discard the garlic.
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8
Toss in the fresh tomatoes, add salt to release any water, and let cook about 10 minutes.
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9
Add the lobster stock and reduce to desired consistency, about 15 minutes.
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10
Add the crushed red pepper and black pepper, to taste, and cook for another 2 minutes.
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11
Add the lobster medallions and chopped parsley and cook for 2 minutes.
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12
Toss in the noodles, cook for 1 minute to warm, and serve immediately.
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13
BUON APPETITTO!!!
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14
!
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15
Cut off the dirty part of the roots of the leeks and make two incisions 1 inch from the root down the leeks.
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16
Wash the leeks under running cold water, and then soak in clean water for about 15 minutes.
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17
Cut all the vegetables into roughly 2 inches square.
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18
Heat an 8-quart stockpot over a medium-high flame, add the corn oil, and let it heat until just before the smoke point.
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19
Saute the vegetables until they become a gold color.
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20
Add the bouquet garni and saute for 1 minute.
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21
Add the wine and lemon juice (the acids needs to equal 10 percent volume of the stock), and saute another 2 minutes.
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22
Add the cold water and bring to a boil.
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23
Turn down the flame and let simmer for 35 to 40 minutes.
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24
Strain the bouillon into a clean stockpot.
