⅔ C butter, divided
2 lobsters, 1 ½ # each
2 carrots, diced
2 C onions, diced
3 sprigs parsley
1 bay leaf
⅛ t thyme
4 T brandy
½ C white wine
30 oz chicken broth
½ C tomato paste
⅔ C flour
2 C whipping cream
1 quart milk
2 t salt
½ t pepper
Cook the lobster, remove from the shell, dice the meat and set aside.
In a large non-aluminum sauce pan, melt 2 T of butter, add the shells, vegetables, herbs, 2 T brandy, wine, and cook for one minute.
Add the broth and tomato paste and bring to a boil.
Lower the heat and simmer for 10 minutes.
In another sauce pan add the remaining butter and flour.
Cook 1 minute stirring constantly.
Add the cream, milk, salt, and pepper.
Bring to a boil while stirring.
Mix with the broth mixture.
Simmer about 30 minutes.
Add the lobster meat and 2 T brandy.
Return to heat for about 5 minutes.
Can be frozen.
If the soup is too thin, add some heavy cream; if it's too think, add some broth.