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1
Melt butter in a large saucepan.
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2
Add the carrots, celery and onions and cook until soft, about 10 minutes.
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3
Add sections from lobsters to pan and saute until shells turn red.
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4
Remove pieces from pan when cool enough and remove meat from tails and claws and reserve it.
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5
Chop shells into smaller pieces and add to pan.
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6
Add cognac and ignite.
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7
Then add the white wine, water, garlic, tarragon and bay leaf.
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8
Crush the drained tomatoes with hands and add to pot.
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9
Season with salt and pepper.
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10
Simmer over low heat for 45 minutes, but do not allow liquid to boil.
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11
Remove as many pieces of shell as possible.
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12
Put soup through food mill and return milled broth to pan.
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13
Add the reserved lobster meat and rice.
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14
Simmer over low heat another 45 minutes, or until reduced to 2 cups.
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15
Pulse shells in a food processor until finely chopped.
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16
Melt butter in a saute pan, add chopped shells and saute 5 Strain, reserving butter and discarding shells.
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17
Transfer reduced lobster-rice mixture to blender and puree.
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18
Strain the puree through a sieve over a mixing bowl and return broth to pot.
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19
Add the lobster butter and stir well.
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20
Add cognac and heat for 5 to 7 minutes.
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21
Add the light cream and milk.
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22
Heat through, but do not boil.
