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Lobster, Haldeman

With the red part of a medium carrot, one green pepper, six medium, sound shallots and half saltspoon thyme, make a nice smooth hash. Boil two lobsters of one and a quarter pounds each for ten minutes in salt water. Drain, then split and pick out all the meat from each; cut the meat into one-inch pieces. Mix together one tablespoon very finely chopped parsley and half clove sound chopped garlic and keep apart. Heat in a large saucepan one tablespoon good oil, drop in the lobster and the first hash. Season with a teaspoon salt and a good saltspoon cayenne pepper, mix all well and cook on a brisk fire for ten minutes, frequently stirring meanwhile. Add the second hash, parsley and garlic and pour in two tablespoons brandy. Set fire with a match to the brandy and allow to burn till burned out. Add then a gill white wine and half gill pure tomato juice, strained. Mix well and let cook again for ten minutes on a brisk fire, gently mixing once in a while. Pour into a hot soup tureen and serve.