Lobster Veloute with Chilled Lobster Salad and Caviar

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Veloute:

1 cup cognac

2 pounds onion, diced 

1 pound carrot, diced 

1 pound celery, diced 

8 lobster carcasses

6 leeks, washed and diced 

2 bulbs fennel, diced 

2 quarts heavy cream

Lobster Salad:

2 pounds cooked lobster meat, cut into bite-size pieces

1 cup creme fraiche 

2 tablespoons chopped fresh chives 

2 tablespoons chopped fresh parsley 

2 tablespoons chopped fresh tarragon 

2 lemons, zested and juiced 

2 1/2 tablespoons black caviar, for garnish