2/3 c. butter, divided
2 (1 1/4 lb.) steamed Maine lobsters
2 carrots, diced
2 c. diced onions
3 sprigs parsley
1 bay leaf
1/8 tsp. thyme
4 tbsp. brandy
1/2 c. white wine
2 (14 1/2 oz.) cans chicken broth
1/4 c. tomato paste
3/4 c. flour
2 c. light cream
1 qt. milk
1 tsp. salt
1/4 tsp. pepper

In a large heavy non aluminum saucepan melt 2 tablespoons butter. Add whole steamed lobsters (after removing tamale), vegetables, herbs, 2 tablespoons brandy, wine and cook 1 minute. Add broth and tomato paste and bring to boiling. Simmer 8 to 10 minutes.

Remove lobster, cool, and remove meat from shells. Dice meat and reserve. Chop shells and return to saucepan for added flavor. Melt remaining butter in another saucepan over medium heat. Stir in flour and cook 1 minute, stirring constantly. Add cream, milk, salt, and pepper. Simmer 5 minutes while stirring. Mix with broth mixture. Simmer 30 minutes. Strain everything. Add lobster and 2 remaining tablespoon of brandy.

Serves 6 to 8. May be frozen.