Lobster Fricassee

Place carrot, celery, and onions and dry white wine in a large skillet and bring to a boil.

Add lobsters, cover, and cook for 5-8 minutes. Remove lobster from skillet and cool. Remove meat, keeping claw meat intact and reserving shells. Slice each tail into 4 medallions and set aside to cool.

Simmer wine and vegetables until wine is reduced by half. Add shells and brandy, cook for 5 minutes. Strain and combine stock with heavy cream in a small saucepan and cook over medium heat until thickened. Reduce heat and whisk in unsalted butter.

Add lobster and heat. Garnish with steamed sliced zucchini and carrots.