Title: Tournedos of lotte with lobster and lobster butter
 Categories: Seafood, Masterchefs, New york, Obar
      Yield: 6 Servings
 
MMMMM-----------------------LOBSTER BUTTER----------------------------
  2 1/2 lb Lobster
      2 tb Butter, clarified **
      1 sm Onion, coarsely chopped
      1 ea Carrot, peeled and coarsely
           -- chopped
      1 ea Celery stalk, trimmed and
           -- coarsely chopped
      1 ea Garlic clove, peeled,
           -- crushed
      1 ea Thyme, fresh, sprig OR
    1/4 ts Thyme, dried
      1 ea Tarragon, fresh, sprig OR
    1/4 ts Tarragon, dried
      1 ea Bay leaf
      2 tb Cognac
      3 lb Butter, unsalted
    1/3 c  Tomato paste

MMMMM----------------------LOTTE AND SAUCE---------------------------
     18 ea Lotte, (Monkfish), skinned
           -- 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
 
       ** See recipe for Clarified Butter.
  
  For Lobster Butter: ===================
  
       Steam or boil lobsters until just tender, 8 to 10 minutes.
  
       Cool, then remove all lobster meat from shells.  Refrigerate
  meat, covered; set aside.
  
       In large saucepan, heat 2 tablespoons clarified butter.  Add
  onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss
  over high heat 3 minutes.
  
       Add lobster shells, stirring; then add 2 tablespoons Cognac and
  stir for 3 minutes.
  
       Add butter and tomato paste and simmer gently, covered, 2 to 3
  hours.
  
       Strain, pressing solids firmly.  Set aside for 15 minutes.
  
       Skim any froth from surface and strain again through several
  layers of dampened cheesecloth, leaving behind any milky residue in
  bottom of pan (discard residue.) Cool, then chill or freeze in small
  containers.
  
  For Lotte and Sauce: ====================
  
       Pat lotte dry; sprinkle with salt and pepper.
  
       Heat 1/2 cup clarified butter in heavy large skillet over medium
  high heat.  Working in batches if necessary, saute lotte until
  lightly golden, about 2 minutes per side.  Scatter shallot around
  fish and cook 2 minutes longer.
  
       Pour in 1/2 cup Cognac and cook 1 minute longer.  Transfer to
  warm serving plates and keep warm.
  
       Add 1 cup cream to skillet and reduce by half.
  
       Add remaining cup and boil until thick enough to coat a spoon
  lightly. Lower heat and spoon in the 1/2 cup lobster butter a little
  at a time, whisking constantly.
  
       Strain sauce into clean saucepan.  Cut reserved lobster meat into
  thick slices and add.  Simmer gently 2 minutes.
  
       Place lobster pieces between pieces of lotte.  Nap with sauce;
  garnish with parsley and serve immediately.