Cream of Lobster and Mushroom Soup with a Porcini and Morel Mushroom Ragout

Cut the lobster seconds and the heads into large slices. Sear the pieces of lobster in a cast iron pot in some olive oil, add 3 ounces (80 g) of butter, and caramelize. Add the shallots, the fennel, and the garlic, and sweat without browning.

Add the tomato paste and the fresh tomatoes, and stew to remove the acidity. Deglaze with the cognac and reduce. Deglaze again with the white wine and reduce to a glaze.

Add water to cover. Add the dry fennel, and cook over a low heat for 40 minutes. Remove any impurities while cooking, without skimming off the fat.

Once cooked, infuse for 20 minutes on the edge of the range with the crushed peppercorns and half a bunch of basil.

Drain the stock through a chinois. Crush the lobster shells in a press, then filter through a fine-meshed chinois to extract all of the liquid. Set aside.