Potage Bisque de Homards

• 2 small lobsters (about 1 pound each)
• 4 tablespoons finely chopped carrot

Prepare a mirepoix by sautéeing finely chopped carrot and onion in butter with 1 bay leaf, thyme and parsley, until onion is soft and transparent.

Cut lobsters in two and add to mirepoix; brown them for a few minutes, stirring continuously; then add 3 to 4 tablespoons warmed co