LOBSTER NAGE

3 lobster bodies, split

3 oz. whole butter

4 shallots, roughly chopped

1 small carrot, roughly chopped

2 garlic cloves, roughly chopped

1 leek, white part only, roughly chopped

1 celery (stalk), roughly chopped

1 tomato (can be scraps or canned)

3 fresh thyme sprigs

4 fresh tarragon sprigs

1 bay leaf

1 Tbs. white peppercorns, cracked

1 Tbs. sweet paprika

2 Tbs. tomato paste

2/3 c. sherry

1/3 c. brandy

1 qt. strong lobster, chicken or vegetable stock

1 qt. heavy cream (more may be needed depending on consistency)

Roast the lobster bodies in a moderate oven until deeply colored and fragrant. Melt the butter in a large saucepan over medium heat. Add the bodies and cook for several minutes but DO NOT let the butter brown. Add the shallots and garlic and cook until translucent. Add carrot, leek and celery. Continue cooking until the vegetables are highly caramelized, stirring constantly to prevent burning or catching on the bottom of the pan. Add the tomatoes...