Categories: Fish 
      Yield: 6 servings 
  
-------------------------------LOBSTER BUTTER------------------------------- 
  2 1/2 lb Lobster 
      2 tb Butter, clarified 
      1 sm Onion, coarsely chopped 
      1    Carrot, peeled and coarsely 
           -- chopped 
      1    Celery stalk, trimmed and 
           -- coarsely chopped 
      1    Garlic clove, peeled, 
           -- crushed 
    1/4 ts Thyme, dried 
    1/4 ts Tarragon, dried 
      1    Bay leaf 
      2 tb Cognac 
      3 lb Butter, unsalted 
    1/3 c  Tomato paste 
 
------------------------------LOTTE AND SAUCE------------------------------ 
     18    Lotte, (Monkfish), skinned 
           -- fillet, 2 ounces each 
    1/2 c  Butter, clarified 
    1/4 c  Shallot, finely chopped 
    1/4 c  Cognac 
      2 c  Whipping cream 
           Salt (to taste) 
           Pepper, white (to taste) 
           Parsley, sprigs 
  
  FOR LOBSTER BUTTER: 
     Steam or boil lobsters until just tender, 8 to 10 minutes. 
     Cool, then remove all lobster meat from shells.  Refrigerate meat, 
  covered; set aside. 
     In large saucepan, heat 2 tablespoons clarified butter.  Add onion, 
  carrot, celery, garlic, thyme, tarragon, and bay leaf; toss over high 
  heat 3 minutes. 
     Add lobster shells, stirring; then add 2 tablespoons Cognac and 
  stir for 3 minutes. 
     Add butter and tomato paste and simmer gently, covered, 2 to 3 
  hours. 
     Strain, pressing solids firmly.  Set aside for 15 minutes. 
     Skim any froth from surface and strain again through several 
  layers of dampened cheesecloth, leaving behind any milky residue in 
  bottom of pan (discard residue.) Cool, then chill or freeze in small 
  containers. 
  FOR LOTTE AND SAUCE: 
     Pat lotte dry; sprinkle with salt and pepper. 
     Heat 1/2 cup clarified butter in heavy large skillet over medium 
  high heat.  Working in batches if necessary, saute lotte until 
  lightly golden, about 2 minutes per side.  Scatter shallot around 
  fish and cook 2 minutes longer. 
     Pour in 1/2 cup Cognac and cook 1 minute longer.  Transfer to warm 
  serving plates and keep warm. 
     Add 1 cup cream to skillet and reduce by half. 
     Add remaining cup and boil until thick enough to coat a spoon 
  lightly. Lower heat and spoon in the 1/2 cup lobster butter a little 
  at a time, whisking constantly. 
     Strain sauce into clean saucepan.  Cut reserved lobster meat into 
  thick slices and add.  Simmer gently 2 minutes. 
     Place lobster pieces between pieces of lotte.  Nap with sauce; 
  garnish with parsley and serve immediately.