Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 FROM: GUEST CHEF (EXPT46B)

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