Well, I took the plunge. Here's were I'm at so far:
Lobster cooked, sliced fingerlings blanched, asparagus blanched and resting in an ice bath, the sauce is simmering.
Bye little buddy
Carrot, celery, shallot, asparagus ends, fresh herbs and pepper corns, white wine, and the liquid will be the water that the lobster cooked in.
Lobster is done and cut up. I left the tail and claws whole for now. I used mostly the rest of the carcass and tried to retain any CLEAR juices from it. The "guts" were removed and discarded because I do not want a green tint to my sauce.
Next is the potato....