| | LOBSTER BUTTER |
| 2 1/2 | lb | Lobster |
| 2 | tb | Butter, clarified ** |
| 1 | sm | Onion, coarsely chopped |
| 1 | | Carrot, peeled and coarsely |
| DIVIDER | | -- chopped |
| 1 | | Celery stalk, trimmed and |
| DIVIDER | | -- coarsely chopped |
| 1 | | Garlic clove, peeled, |
| DIVIDER | | -- crushed |
| 1 | | Thyme, fresh, sprig OR |
| 1/4 | ts | Thyme, dried |
| 1 | | Tarragon, fresh, sprig OR |
| 1/4 | ts | Tarragon, dried |
| 1 | | Bay leaf |
| 2 | tb | Cognac |
| 3 | lb | Butter, unsalted |
| 1/3 | c | Tomato paste |
| | LOTTE AND SAUCE |
| 18 | | Lotte, (Monkfish), skinned |
| DIVIDER | | -- fillet, (@ 2 oz each) |
| 1/2 | c | Butter, clarified ** |
| 1/4 | c | Shallot, finely chopped |
| 1/4 | c | Cognac |
| 2 | c | Cream, whipping |
| | Salt (to taste) |
| | Pepper, white (to taste) |
| | Parsley, sprigs |
