125 ml (1/2 cup) carrot, cut into 5 mm (1/4 in.) dice
2 large French shallots, thinly sliced
125 ml (1/2 cup) cognac or brandy
250 ml (1 cup) dry white wine
250 ml (1 cup) clam juice
2 garlic cloves, chopped
375 ml (1 1/2 cups) tomatoes, peeled, seeded and crushed
Salt and freshly ground black pepper
1 pinch of Cayenne pepper
15 ml (1 tbsp) fresh tarragon, chopped
15 ml (1 tbsp) fresh chervil, chopped
Preparation
Place the tip of a large, sharp, heavy knife on the cross at the base of the lobster's head and with a firm, strong thrust, split the head between the eyes to kill it.
Twist off the claws and crack them open with the back of a knife.
Twist off the tail and cut it into 3 chunks.
Cut the head in half and remove the small gravel pouch.
With a teaspoon, remove the creamy part and set aside.
Repeat the previous steps for each lobster.
In a large pot, heat the oil and 15 ml (1 tbsp) of butter over high heat.
Sear the lobster pieces for 3 to 4 minutes or until bright red.
Remove and set aside.
In the same fat, soften the carrot and shallots for 2 to 3 minutes, stirring frequently.
Place the lobster pieces back in the pot and flambé with cognac.
Remove the lobster.
Add the white wine and reduce to one-third.
Add the clam juice, garlic and tomatoes.
Simmer for about 5 minutes.
Combine 60 ml (1/4 cup) of softened butter with the creamy part of the lobster and add to the pot to thicken the sauce.
Stir well and simmer for 2 minutes.
Pour the sauce in a blender and purée.
Place the sauce back in the pot and add the lobster pieces.
Season with salt, black pepper and Cayenne pepper.
Cover and cook for about 5 minutes.
Remove the lobster pieces and place on serving plates.
Discard the heads, keeping only the claws and chunks of tail.
Just before serving, off the heat, add the remaining butter cut into small pieces, stirring constantly.