(4 servings)

1 1/2 lb Lobster; cleaned
5 tb Melted butter
1/4 c Diced carrots
1 Sm chopped onion
1/2 Bay leaf
Pinch of thyme
2 Sprigs parsley
3 tb Cognac
1/3 c White wine
1/2 c Fish or chicken broth
1/4 c Flour
3 c Boiling milk
3 tb Cream
Red food coloring (optional)

CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes. Remove meat from lobster, reserving shells and broth. Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac. Philip Schulz PRODIGY service Guest Chef

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