Iced Melon Soup with Lobster and Mint

Boil lobster for 5 minutes, let cool, remove and break out. Cut the lobster meat into small cubes. Lobster sauce: poke lobster shells and fry in olive oil. Pour off the fat, add tomato paste, deglaze with cognac and white wine and reduce completely. Add fish stock and reduce again. Add the cream and leave to infuse for 20 minutes, strain and chill. Thicken with cornstarch if necessary. Melon soup: Use a bead cutter to cut out small balls from the melon for the garnish. Puree the remaining melon flesh with the yogurt in a blender. Pour into a bowl, carefully stir in mint, lobster meat cubes and the cooled lobster sauce. Season to taste with cayenne pepper and a dash of cognac.

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