2 medium sized lobsters or 1.5 Kilo shrimps (cleaned and deveined)
1 medium onion finely diced
2 TBS butter
1/2 ts dried thyme
1/2 ts crushed black pepper
1/2 fenjen cognac
2 garlic cloves sliced
1/2 cup dry white wine
6 TBS tomato sauce consisting of: (olive oil, 3 garlic, 1 tin diced tomato alwadi, 1/4 cup dry white wine)
1/2 cup chicken stock, or lobster stock (or 1/2 cup hot water + 1/2 magi chicken cube)
1/2 cup creme fraiche
1 TBS parsley
salt
sugar

Put 1 TBS butter in a sauce pan, saute onion for 5 min.
Slice the meat of 1 of the lobsters or 750 grams of the shrimp, add them to the onion, add thyme and saute everything for 6 to 7 min.
Add black pepper after 1 min add the cognac and flambe, be careful not to burn anything around or above you, when the fire is out add the sliced garlic, 2 min add the white wine, and the tomato sauce, 2 min add the chicken stock let everything simmer gently for 5 to 7 min.

Optional: Transfer sauce to a blender and blend like 5 ~ 6 min till smooth then return to sauce pan. If your blender isn't good enough and you notice that the sauce is not smooth, you have to pass it through a food strainer.

Add creme fraiche and simmer gently till you get it to the exact consistency,

Cut the 2nd lobster or the remaining shrimps as big chunks and saute in another pan with butter then add the chunks to the sauce.
Garnish with shredded parsley.

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