1

Melt butter in large saucepan and sauté shallots until tender, over low heat.

2

Meanwhile, bring broth, bay leaf, and thyme to a boil in another pan.

3

Whisk flour into shallot mixture, cook, stirring 1-2 minutes. Stir in tomato paste; slowly whisk in boiling broth. Gradually add wine; simmer 10 minutes; stirring occasionally.

4

Chop lobster meat, reserving a few nice pieces for garnish. Put chopped meat and soup into food processor and blend. Return to pot, stir in half and half, then cognac. Heat through.

5

Garnish with lobster and serve.