Remove and crack open the claws from lobsters.
Remove tail sections from lobsters and divide into 3 or 4 slices.
Halve the lobsters lengthwise and discard veins and sacs.
Remove livers and corals and set aside.
Rub in salt on all places where lobster was cut open.
Heat oil in a heavy skillet; add shallot, garlic, carrot, thyme and tarragon.
Cook and stir about 2 minutes.
Add 'obster and sprinkle with a little cayenne pepper.
Pour in brandy, ignite and let stand until flame subsides.
Add tomato sauce, cover and simmer until shells are red and lobster meat is tender.
Cool slightly and remove lobster meat from shells.
Strain the sauce and add livers and corals.
Cook, stirring constantly several minutes or until thickened.
Add the white wine.
Add lobster meat and reheat to serving temperature.