Lobster Fricassee - carrot

Method

• In a large skillet, combine the carrot, celery, onion and white wine.
• Bring to a boil.
• Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes.
• Remove lobsters from the sauce and allow to cool.
• When the lobsters have cooled enough to handle, cut each one in half lengthwise.
• Remove the lobster meat from the shell and claws, keeping it and the shell intact.
• Discard the tomalley if desired.
• Slice each tail piece into 4 medallions and set aside.
• Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes.
• Return the shells to the sauce and stir in the brandy.
• Simmer for 5 minutes.
• Strain the stock through a sieve or mesh strainer into a saucepan.
• Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes.
• Stir in the butter just until melted.
• Add the lobster meat to the sauce and cook over low heat until heated through.