3/4 cup butter
1/2 cup diced carrots
1/2 cup diced celery
1/3 cup finely chopped onions
Two lobsters, 1 and 1/4 pound each and separated into tail, claws, and chest pieces
1/4 cup cognac plus 1 tablespoon
2 cups white wine
2 cups water
2 cloves garlic, peeled and crushed
2 tablespoon roughly chopped tarragon
1 bay leaf
Drained tomatoes from a 28-ounce can
Salt and pepper
1/3 cup long grain white rice
1 cup light cream
1 cup milk