Preparation

• Step 1 Place lobsters in an empty pot over unheated burner.
• Step 2 Boil enough water in separate pot(s) to cover them.
• Step 3 Pour boiling water over lobsters and allow to stand for 2 mins.
• Step 4 Remove lobsters to cutting board.
• Step 5 Detach claws and place back into hot water for an additional 5 mins.
• Step 6 Remove meat from shells and reserve.
• Step 7 Using a tablespoon, scrape out and dispose of the tomalley and "guts." Use hammer to break up shells and reserve.
• Step 8 Prepare fish stock, using Knorr's fish bouillion cubes (inexpensive and adequate).
• Step 9 Prepare modified mirepoix (2 ozs carrots, 2 ozs onions, finely chopped) in a small pot with 3 tbls sweet butter over medium heat until soft.
• Step 10 Add parsley, thyme, and tomato paste and stir for another minute.
• Step 11 Simmer rice for 30 mins until soft.
• Step 12 Place in a blender with one pint of the fish stock and puree.
• Step 13 Pour back into the stock and stir. (This is the classic method of thickening.)
• Step 14 Pour mirepoix mixture into the stock pot.
• Step 15 Add the lobster shells and the wine.
• Step 16 Burn the Cognac.
• Step 17 Heat over medium flame, light,, and pour into stock pot when blue flames appear close to going out.
• Step 18 Heat heavy cream in a small pot.
• Step 19 Simmer stock pot contents for 15 mins.
• Step 20 Place remaining butter in a large saute pan and melt.
• Step 21 Add reserved lobster, ensuring it's covered by the butter, and poach for 3 mins over medium heat.
• Step 22 Using large strainer, strain stock pot contents into a second large pot.
• Step 23 Add poached lobster meat.
• Step 24 Just before serving, pour cream into second pot and simmer for 5 mins.