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** See recipe for Clarified Butter.
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For Lobster Butter:
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Steam or boil lobsters until just tender, 8 to 10 minutes.
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Cool, then remove all lobster meat from shells.
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Refrigerate meat, covered; set aside.
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In large saucepan, heat 2 tablespoons clarified butter.
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Add onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss over high heat 3 minutes.
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Add lobster shells, stirring; then add 2 tablespoons Cognac and stir for 3 minutes.
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Add butter and tomato paste and simmer gently, covered, 2 to 3 hours.
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Strain, pressing solids firmly.
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Set aside for 15 minutes.
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Skim any froth from surface and strain again through several layers of dampened cheesecloth, leaving behind any milky residue in bottom of pan (discard residue.)
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Cool, then chill or freeze in small containers.
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For Lotte and Sauce:
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Pat lotte dry; sprinkle with salt and pepper.
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Heat 1/2 cup clarified butter in heavy large skillet over medium high heat.
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Working in batches if necessary, saute lotte until lightly golden, about 2 minutes per side.
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Scatter shallot around fish and cook 2 minutes longer.
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Pour in 1/2 cup Cognac and cook 1 minute longer.
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Transfer to warm serving plates and keep warm.
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Add 1 cup cream to skillet and reduce by half.
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Add remaining cup and boil until thick enough to coat a spoon lightly.
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Lower heat and spoon in the 1/2 cup lobster butter a little at a time, whisking constantly.
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Strain sauce into clean saucepan.
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Cut reserved lobster meat into thick slices and add.
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Simmer gently 2 minutes.
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Place lobster pieces between pieces of lotte.
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Nap with sauce; garnish with parsley and serve immediately.
