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1
Over medium heat in a large deep pot melt 2 tablespoons of butter.
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2
Add the onion, garlic, carrot, bay leaf, and thyme.
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3
Cook, stirring often, until the onion softens, about 5 to 10 minutes.
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4
Add 3 pounds of the lobster meat to the pot.
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5
Refrigerate the rest of the lobster meat.
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6
Cook, stirring for about 5 minutes.
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7
Add the wine and tomato.
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8
Raise the heat to medium-high.
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9
Bring to a boil, and then turn the heat to low.
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10
Cover and cook for 10 minutes.
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11
Add the stock.
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12
Raise the heat to high, and bring back to a boil.
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13
Once it boils, turn the heat to low and cover.
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14
Cook for 20 minutes.
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15
Use a hand blender to puree the soup.
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16
(At this point, you may refrigerate the soup, covered, for up to 2 days.
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17
Reheat before proceeding.)
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18
Bring the soup to a boil.
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19
Lower the heat to medium or medium-low so it bubbles gently.
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20
Add the remaining butter in bits, stirring it in until it all melts.
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21
Add the cream and the remaining lobster meat.
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22
Heat through.
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23
Season with salt and pepper to taste.
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24
Stir in cognac.
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25
Garnish with parsley.
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26
Ladle into soup bowls or cups making sure each serving has some chunks of lobster meat.
