Serves 8

1 or 2 lobsters (or 4 pounds)
6 Tbls. Butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 clove garlic
4 shallots
6 sprigs of parsley
1 Tbls. Tomato paste
6 Tbls. Brandy
½ cup sherry
2 cups dry white wine
4-5 cups water or stock
2 Tbls. White pepper corns
Bouquet Garni
6 Tbls. Cooked rice
1 cup heavy cream

Roast lobsters and mirepoix in oven to color about 30 minutes.

Saute garlic and shallots in butter, add lobsters (crush first) and mirepoix and flame with Brandy, add tomato paste, white wine, sherry, stock, peppercorns, and bouquet garni.

Cover and cook 15 minutes. Check for flavor. Remove vegetables.

Simmer stock for 20 minutes. Remove lobsters. Add rice and cook for 20 more minutes.

Thicken with beurre manie. Bring to boil. Reduce heat and add cream and adjust seasonings. (Tarragon and lemon are nice additions as is more Brandy.)