5 tablespoons olive oil
3 (1 1/4 pound each) live lobsters
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 fennel, coarsely chopped
1 head garlic, not peeled
2 tablespoons tomato paste
2 fluid ounces brandy
5 pounds ice
1/2 pound unsalted butter
3 cups heavy cream
1 whole truffle perigord
1 small shallot
Sea salt and freshly ground black pepper
1 teaspoon Lobster coral powder
1 teaspoon finely chopped fresh lemon thyme
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