CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES.
Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
Add bay leaf, thyme, parsley and lobster.
Cook until lobster turns red, about 5 minutes.
Add 2 tablespoons cognac and ignite.
Add white wine and broth.
Simmer 20 minutes.
Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan.
Cook, stirring constantly for 2 minutes.
Add 3 cups boiling milk all at once and whisk until smooth.
Crush lobster shells and add to sauce.
Add reserve broth with vegetables and simmer, covered, 1 hour.
Strain through a sieve.
Heat to boiling and add 3 tablespoons cream.
You can add a few drops of red food coloring to give it that lovely pink color, if you wish.
Add the lobster, before serving, plus remaining cognac.
For Mother's Day, 2004, this went over very well :) I made some changes though.... First, I had a live lobster, and didn't want to cut him up raw... so... I used some Minor's fish base and water to make the stock, and added the milk and brought that to a boil. I then plunged the lobster into the boiling liquid, and cooked him there.... I then broke off the claws, arms, tail, and chopped the body and proceeded as above, reserving the liquid, and added it all after the white wine.
Also, I purchased a container of lobster meat at Costco. The lobster at Wegmans was about $20, being over 1.5 lbs at $10,95/lb. The lobster meat at Costco was about $19. This was a very expensive soup to make.... but it was loved by everyone!!!! Dad said it was an appetizer, not a soup at)