Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        lobster
   2      tablespoons   olive oil
   4      tablespoons   butter
     1/2  cup           finely chopped onion
     1/2  cup           finely chopped carrot
     1/2  cup           finely chopped celery
     1/2  teaspoon      dried thyme
   1                    bay leaf
   3      cloves        finely chopped garlic
   2      cups          plain tomato sauce- -- (canned, is fine)
   1      cup           dry white wine
   4      cups          chicken broth
   2      tablespoons   tomato paste
                        a dash of hot sauce
   2      cups          heavy cream
     1/4  cup           cognac
                        salt and fresh ground pepper -- to taste

Preparation:

*Plunge the lobsters into boiling water for 3-4 minutes Take them out of the boiling water and remove the tails. Cut the carcass into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and sauté the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 minutes Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 minutes Season with salt and pepper. Take the tail meat and shred it by hand, not too big. Add to the soup. Cook 5 minutes on med low. Serve hot. This recipe can be made with lobster, shrimp, clams or any seafood combination. ***For shrimp, or clams or seafood use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 minutes