3 lobsters, @ 1 1/2 lbs. each
2 c. clam juice
1 c. chicken stock
1 bottle dry white wine
1 stick butter (in two pieces)
1/2 c. brandy (keeping the Poseidon theme, try Greek Metaxa)
1 c. chopped shallots
2 cloves minced garlic
1/2 c. diced carrot
1 stalk celery, chopped
4 T. tomato paste
1 t. dried tarragon
1 t. dried thyme
1/4 t. cayenne pepper
2 bay leaves
3 T. flour
2 c. milk
2 c. heavy cream
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2 egg yolks
Place the clam juice and chicken stock into a large pot. Put the live lobsters in the pot and cover with the lid.
Bring to a boil. Once the lobsters have succumbed, place the lid slightly ajar to prevent the contents from boiling over. Cook for 10 minutes.
Remove the lobsters from the pot. Let cool. Save the liquid.
Crack and pick out all the claw and tail meat. Break open the carcasses, pulling back the carapaces to reveal all the innards. Break up the shell pieces, snipping open the little legs.
With the lobster meat neatly saved, melt 1/2 stick of butter in a heavy deep casserole. Sauté the shallots, carrot and celery with the lobster bodies and shells in the butter for 3-4 minutes, just until the vegetables have wilted. Gently warm the brandy in a microwave at 50% power. Carefully tip the hot brandy over the lobster pieces and — BE CAREFUL! — ignite. Let the flames die down and pour in the reserved original cooking liquid. Add the wine and 2 c. water along, tomato paste, tarragon, thyme, cayenne, and bay leaves.
Simmer for 30 minutes.
Carefully cut up the lobster meat into 1/2" or smaller cubes.
Let the soup cool a little. Remove the shells and bodies with tongs, preserving as much liquid in the pot as possible. Use a fine mesh sieve to strain the liquid. Discard all the solids.
Wipe clean the casserole and melt 1/2 stick butter in it. Whisk in the flour and cook, whisking all the while, for 2 minutes. Gradually pour in the strained soup, whisking it into the roux to make a smooth mix.
Whisk in the milk and cream. Bring just up to a simmer, season with salt and white pepper to taste. In a bowl whisk the egg yolks well, then a spoonful at a time, whisk in 1 c. of hot soup. You must do this slowly, one spoonful at a time, to make a thick smooth emulsion. Too fast and you'll have scrambled eggs.
Whisk the egg yolk emulsion back into the simmering soup. Add the prepared lobster meat. Stir well and serve with croutons.
FOR THE CROUTONS use good white sandwich bread and a fancy cutter. Spread the bread cut-outs with a little butter and toast in a 250° oven. Keep watch over the croutons, depending on their size and the thickness of the bread the time to get them crunchy brown can vary from 5 to 10 minutes or more. Keep a watchful eye.
WHEN SERVING FROM A TUREEN be sure to fill the tureen with very hot water first to heat it through. Use hot tap water to fill the tureen up 3/4 of the way, then very slowly pour in boiling water to fill the rest of the vessel. Never use boiling water from the start or the tureen could break.
