Lobster Consomme

900 ea Cooked lobster cut in 12 medallions (reserve shells)
1 kg Chicken bones
20 ea Egg whites
3 l Cold chicken stock
60 ea Tomato, cut in julienne strips
12 ea Garlic cloves, roasted
12 ea Fresh tarragon leaves
1/4 c Brandy


Place lobster shells and chicken bones in a mincer and mince until fine. Add 10 egg whites to this mixture with the cold chicken stock. Place in a saucepan and bring slowly to the boil. Strain through a fine sieve lined with muslin. If the consomme is cloudy, return to the saucepan, add the remaining egg whites and bring slowly to the boil. Strain as before and keep warm The mixture should now be clear. Warm the lobster medallions and tomato julienne in a little lobster consomme. Arrange the lobster medallions, tomato julienne and garlic cloves in soup plates and garnish with a small leaf of tarragon. Add the brandy to the consomme and serve hot consomme separately in a soup tureen.