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1
Bring court bouillion, carrot and leek to a boil then let simmer.
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2
Cook lobster in simmering bouillion for 3 minutes then cool in a bowl of ice water.
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3
Remove from the water when cool.
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4
Dry off lobster and proceed to remove all the meat from the shell (reserve the body meat and shell for the stock).
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5
In a saucepan, combine 2 ounces of whole butter, the chopped vegetables, the chopped lobster shells, 1 bay leaf, and 1 sprig of thyme.
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6
Cook until vegetables are soft, cover with water, then simmer until desired flavor and vegetables are tender.
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7
Strain stock and reserve 4 ounces.
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8
In a clean sauce pan add reserved stock and Merlot, red wine vinegar and reduce until almost all liquid is gone.
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9
Cut remaining butter into cubes and slowly whip butter into reduced sauce over a low flame.
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10
When sauce is finished, season with salt, cayenne pepper, and drops of lemon juice.
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11
Continue to simmer sauce on low flame.
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12
Add blanched lobster meat and let sit for 4 to 6 minutes in sauce.
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13
Then place warm lobster pieces in bowl and drizzle sauce around lobster.
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14
Garnish with the softened vegetables and a dollop of caviar on top.
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15
Chopped chive and chive oil are an optional garnish
