1. Material: Canadian frozen lobster, carrot, celery, onion, butter, two fragrant leaves, lemon, thyme, white wine, broth, 2 teaspoons of salt, 237 grams of whipped cream.

2. put the lobster in a boiling pot, and the water will not cover the lobster. Add laurel leaves, a slice of lemon and 2 teaspoons of salt.

3. After the water is boiled, boil the lobster for about 15 minutes, take out the lobster and cool it naturally. Lobster soup has been reserved.

4. Shred celery, carrots and onions, and wash thyme.

5. put a piece of butter in the pot and heat it to melt. Add onion, carrot, celery and lobster shell and stir-fry until fragrant.

6. Pour in white wine, add lobster soup, part of stock and thyme, and continue to cook for about 1 hour after the fire is boiled.

7. Take out the shrimp shells and put them in a blender. Add some shrimp soup and stir until it breaks. After filtering, skim the remaining soup and pour in vegetables, and continue the fire. Season with salt and add cream.