/ Fish Soups
milk, heated to boiling
red food coloring, optional
1Crack lobster claws and cut body and tail into four or five pieces.
2Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
3Add bay leaf, thyme, parsley and lobster; cook until lobster turns red, about 5 minutes.
4Add 2 tablespoons cognac and ignite.
5Add white wine and broth; simmer 20 minutes.
6Remove meat from lobster, reserving shells and broth.
7Melt 3 tablespoons butter in a saucepan; add flour.
8Cook, stirring constantly for 2 minutes.
9Add 3 cups boiling milk all at once and whisk until smooth.
10Crush lobster shells and add to sauce.
11Add reserve broth with vegetables and simmer, covered, 1 hour; strain through a sieve.
12Heat 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.
13Add the lobster, before serving, plus remaining cognac.