1 lb. lobster meat, cooked (do not over cook)
1 stick butter
1 onion, melted
2 carrots, shredded
1/4 c. brandy
1 tsp. fennel
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. saffron (if not available, use paprika)
1/2 tsp. lemon juice
2 c. heavy cream

Chop lobster meat into 1 inch pieces and set aside. Saute onions and carrots in butter until tender. Add the lobster and cook until lobster is glazed but not brown. Heat brandy. Pour over lobster and set aflame. Stir until flame dies. Blend in seasonings, lemon juice, and cream. Stir until thickened. Serve over rice or linguine.