1 (2 pound) lobster
Court bouillion
1 carrot, julliened
1 leek julliened
1 pound sweet butter
1 small Spanish onion, chopped fine
1 stalk of celery, chopped fine
1 small carrot, chopped fine
1 bay leaf
1 sprig thyme
4 ounces lobster stock
6 ounces Long Island Merlot
4 ounces red wine vinegar
Salt
Cayenne pepper
Lemon juice
1 ounce Hampton Black caviar
Garnish: chopped chives and chive oil, optional