Lobster Casserole

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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