1 blue lobster (alive), about 800 g / 1 ¾ pounds (or maine lobster)
2 tablespoons olive oil
2 shallots, chopped
1 medium carrot, cut in half
2 garlic cloves, chopped
1 teaspoon tomato paste
1 medium sprig fresh thyme
1 bay leaf
15 g parsley / 0.5 ounces
400 g / 14 ounces peeled tomatoes
200 ml / ¾ cup and 1 tablespoon sweet white wine
1 teaspoon ground Piment d’Espelette
400 ml / 1 ⅔ cups sour cream
Sea salt
Ground black pepper