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Cut the live lobster into several pieces, reserving the coral, tamale, and any liquid. Combine the liquid and innards with the Fustini's Sherry Reserva Vinegar, a little white wine, the flour, soft butter, and the Fustini's Gremolata olive oil and mix to make a paste.
Heat the Fustini's Herbs de Provence olive oil in a large skillet over medium high heat. Once hot, add the lobster pieces and sauté for 2 to 3 minutes. Add the brandy and ignite. Add the onion, carrot, and leek and sauté for another minute. Add the tomato, tomato paste, dry white wine, water , and chicken stock and bring to a simmer over medium heat. Cook until the lobster is fully cooked - 8 to 10 minutes. Remove any large pieces with meat in them and let cool and season with black pepper. Add the flour mixture and cook shells for another 10 to 15 minutes, and then strain through a fine mesh sieve.
Add the cream and milk and bring to a simmer. Season with salt and pepper and garnish with a splash of Fustini's Sherry Reserva Vinegar.
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