Thyme Leaves

Thyme is considered by many herbalists as the very nearly perfect useful herb. It ranks as one of the finest herbs of French cuisine. The general rule when using herbs in cooking is - when in doubt use thyme. Lobster Big Apple olive oil 1 carrot, peeled and diced 1 onion, peeled and diced 3 shallots, peeled and diced 2 stalks celery, diced 1/2 teaspoon dried Thyme 1/4 teaspoon dried Tarragon 2 bay leaves 2 cloves garlic, lightly crushed 4 live lobsters (1-1/2 pounds each) 1 cup Cognac 1 cup Port 2 cups Calvados or applejack 2 cups heavy cream 1 tablespoon tomato paste salt and freshly ground black pepper 2 Golden Delicious apples Combine the olive oil and vegetables in a pot large enough to hold the lobsters. Cook the vegetables over medium heat just until they begin to color. Stir in the tarragon, thyme, bay leaves and garlic, then add the lobsters, Cognac, Port and Calvados. Increase heat to high, cover and cook for 12 minutes. Remove the lobsters from the pot and continue to cook the liquid until reduced to 1 cup. Gently stir in the cream and tomato paste. Season with salt and pepper and set aside. Preheat oven to 400 degrees F, or preheat broiler. Peel, core and slice the apples. Arrange them in a shallow roasting pan and bake or broil until lightly browned. Set aside. To serve: Strain the sauce and reheat gently. Cut the lobsters in half lengthwise and arrange two halves on each plate. Top with apple slices and spoon the sauce around the lobsters.