4 (1 inch thick) fish fillets (any of your favorite will do)
2 tbsp. chopped shallots or onion
1/2 stick butter
2 tbsp. cognac
2 c. heavy cream
4 tbsp. lobster butter (recipe follows)
1/2 lb. cooked lobster meat
Salt and pepper to taste

Heat frying pan. Add butter. When melted add fish fillets. Cook 3-4 minutes on each side. Add shallots and cook slowly until fillets are done. Remove fish fillets and keep warm. Add cognac and 1 cup of heavy cream. Reduce until thick. Do not burn. Add the other 1 cup of cream. Cook until thick. Add salt and pepper to taste. Add lobster butter and stir. Add lobster meat. Spoon sauce over fillets and serve. Serve 4.

LOBSTER BUTTER:

In food processor or blender place a 2 inch chunk of lobster meat and 1/2 stick of butter. Blend until creamy. Cover and chill until firm.