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1
Bring a large pot of salted water to a boil.
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2
Plunge in the lobsters head first, cover and simmer over moderate heat for 17 minutes.
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3
Transfer the lobsters to a large bowl and let cool for about 1 hour.
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4
Working over the bowl to catch the liquid, detach the lobster tails from the bodies.
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5
Using kitchen shears, snip through the soft underside of the tail shells and remove the meat.
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6
Twist off the claws, crack them open and remove the meat.
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7
Pull out and discard the intestinal vein that runs down the tail.
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8
Cut the lobster meat into 1/2-inch pieces and add it to the bowl.
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9
Discard the sand sac behind the eyes and chop the shells and head into 1-inch pieces.
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10
Heat the olive oil in a large, heavy, nonreactive saucepan.
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11
Add the onion and carrot and cook over moderately high heat, stirring occasionally, until lightly colored, about 3 minutes.
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12
Add the lobster shells and garlic and cook until fragrant, about 3 minutes longer.
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13
Add the Cognac and ignite with a match.
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14
Cook until the flame burns out, about 1 minute.
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15
Add the wine, tomatoes, parsley, thyme, bay leaf, 1/4 teaspoon salt and 5 cups of water to the saucepan.
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16
Bring to a boil, cover and simmer over moderately low heat, stirring occasionally, for 50 minutes.
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17
Pass the stock through a fine strainer into a large clean saucepan and discard the solids.
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18
Add any liquid from the lobster meat and boil over high heat until reduced to 1 cup, about 15 minutes.
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19
Season the stock with salt and pepper.
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20
In a medium saucepan of boiling salted water, cook the haricots verts over moderately high heat until tender, about 5 minutes.
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21
Drain and keep warm.
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22
In a small bowl, work the butter into the flour to form a paste, then whisk the paste into the hot lobster stock.
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23
Bring to a boil over high heat, whisking constantly.
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24
Reduce the heat to low, add the lobster meat, tarragon and half of the chives and stir until warmed through
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25
To serve, arrange the rice in a ring on a platter.
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26
Spoon the lobster and sauce in the center.
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27
Arrange the haricots verts around the rice and garnish with the remaining chives.
