6 cups water, 2 cups white wine, 3 pounds lobster tails in shell, 1/2 cup butter, 1/2 cup finely chopped white onions, 1/4 cup chopped peeled carrots, 1/4 cup finely chopped celery, 1/8 cup finely chopped green bell pepper, 2 minced garlic cloves, ½ cup self-rising flour, 1/2 cup cognac, 1 ½  cup canned whole tomatoes, 1 tablespoon paprika, 1 sprig fresh thyme, ½ teaspoon cayenne, 1 cup heavy cream.

Dump water, wine, garlic, bell pepper, black pepper and thyme in a large pot and bring to a boil.  Wash the lobster with a kitchen brush, add to the pot and allow to boil for about 5 minutes. Remove lobster tails from the pot and set in a bowl of ice to stop the cooking process.  When cooled remove the meat from the shell and roughly chop, set aside.  Put the shells into a white knee high stocking tie off and drop the shells back into the broth, reduce heat to a simmer for approximately 20 to 25 minutes.  Strain the broth discard the vegetables and lobster shells, set aside.   In a skillet melt butter, add carrots, onions, and celery.  Sauté the vegetables till the onions are translucent.  Add flour and cream. Stir until the flour is fully incorporated.  Add cognac cook until alcohol evaporates.  Open can of tomatoes crush the tomatoes in your hand then drop them into your cooled broth.  Add salt and black pepper to taste.  Pour into the pot.  Cook uncovered for another 10 to 15 minutes.  Add lobster meat and serve.

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