2. Heat butter in a large pan.  Add onion, carrot, and celery.  Cook over low heat for 20 minutes, stirring occasionally, until vegetables are softened but not brown.

3. In a small pan heat brandy; set alight and carefully and quickly pour over vegetables.  Shake the pan until flame dies down.  Add white wine and lobster shell.  Increase heat, boil mixture until it has been reduced by half.

1. Remove meat from lobster tail, wash, and retain shell.  Chop the lobster meat, cover, and refrigerate.

4. Add parsley, thyme, bay leaves, tomato paste, tomato, and fish stock.  Simmer without lid for 45 minutes, stirring occasionally.

5. Strain mixture through a fine sieve or muslin, pressing gently down to extract all the liquid.  Discard vegetables and shells.

6. Return liquid to clean pan.  Blend rice four or corn flour with the cream.  Add to the liquid.  Stir over medium heat until thickened.  Add lobster meat, season to taste.  Cook gently without boiling about 10 minutes or until lobster meat is just cooked.  Garnish with oregano leaves and paprika and serve.