Cut lobster for sautéing.
Sauté lobster in butter for 30 seconds.
Add shallot and garlic to the pan and sauté for 30 seconds.
Add the brandy, white wine, fish stock, tomato puree, and cayenne, and simmer for 5 minutes.
Remove the lobster from the sauce.
Add cream and bring to a boil and reduce by half.
Strain the sauce and adjust the seasonings.
Pour sauce over the lobster meat and serve.
Yield: 4 Servings