Categories: Soups/stews 
      Yield: 4 servings 
  
  1 1/2 lb Lobster; cleaned                    3 tb Cognac 
      5 tb Melted butter                     1/3 c  White wine 
    1/4 c  Diced carrots                     1/2 c  Fish or chicken broth 
      1    Sm chopped onion                  1/4 c  Flour 
    1/2    Bay leaf                            3 c  Boiling milk 
           Pinch of thyme                      3 tb Cream 
      2    Sprigs parsley                           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)