1 tbsp. olive oil
1/3 c. butter
4 rock lobster tails
1/4 tsp. cayenne pepper
1/3 c. brandy
1/2 c. dry white wine
2 shallots, minced
2 med. carrots, diced
3 tbsp. tomato paste
1/4 c. bottled clam juice
Bouquet garni (sprig of parsley, thyme & bay leaf, tied with thread)
Beurre manie (1 tbsp. each butter & flour blended)
Parsley, minced

In a large deep skillet, heat oil and butter. Saute lobster tails over medium heat for 5 minutes. Add salt and cayenne, cover and cook 5 minutes more. Pour in brandy, heat briefly and flame. When flame subsides, add all remaining ingredients except beurre manie and parsley. Cover and simmer 10 minutes over very low heat. Remove lobster to heated serving dish and keep warm.

Reduce by half the liquid in the pan. Pour liquid through a sieve and return to pan. Add the beurre manie and simmer 5 minutes to thicken. Pour sauce over the lobster, sprinkle with parsley.