2 large lobsters, about 1 1/2 pounds each
4 tbsp oil
6 tbsp butter
1 bay leaf, crumbled
1 tsp thyme, crumbled
1/4 cup finely chopped shallots
1/8 tsp cayenne pepper
2 tbsp tomato paste
1/3 cup dry white wine

Begin by dispatching the live lobster, removing tail, claws etc, and break them down into chunks.  In a large skillet, heat the oil and butter. When they are hot, add the lobster pieces, bay leaf, thyme, and shallots. Lower the heat, cover, and simmer 5 minutes.  Mix the cayenne pepper, tomato paste, and wine in a small bowl.  Add to the lobster, stirring with the juices in the skillet. Cover and simmer another 10-15 minutes, until the shells are red.  Take out the lobster and remove the meat. Strain the liquid and return it to the pan with the liver and coral. Blend, add the lobster meat, and heat through.  Garnish and serve.