For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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