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Lobster Bordelaise

Place in a saucepan half a pint white wine, four gills water, six finely crushed shallots, a bean of crushed garlic, three branches parsley, a branch chervil, a sprig thyme, a sprig marjoram, a bay leaf and one clove. Season with a heavy teaspoon salt and half teaspoon pepper, and let come to a boil. Then plunge in three well-washed live lobsters, one and a quarter pounds each, cover the pan, boil for twelve minutes, remove and let cool off in the broth. Take up and cut off their heads, then cut each one--shell and all--into eight even pieces each. Cut in exceedingly small square pieces one medium carrot, one medium onion and three branches well-washed white celery, place in a sauteuse, strain the lobster broth through a cheesecloth into the pan and let reduce on the range to about half a pint. Pour in one gill demi-glace and one and a half gills tomato sauce, mix well, then add the lobster, cover the pan and let cook for fifteen minutes. Remove, pour two tablespoons brandy on a saucer, set fire to it and let burn for four minutes, then pour over the lobster; mix well. Dress the lobster on a deep dish and serve.