– 3 small lobsters, 1 1/2 lbs. each (0.6 kg) – 4 cups lobster stock – 4 tablespoons unsalted butter – 4 oz. (115 g) onion, peeled and diced – 4 oz. (115 g) carrot, peeled and diced – 4 oz. (115 g) tomato, diced – 1/2 cup white wine or Japanese cooking sake – 2 tablespoons brandy or sherry, optional – 1/4 teaspoon turmeric powder – 5 bay leaves – 10 Italian parsley sprigs, no leaves – 3/4 cup whipping cream – 1/2 teaspoon salt or to taste – Freshly ground black pepper – 3 heavy dashes cayenne pepper – 1 tablespoon Japanese mirin sweet rice wine, optional – 1 tablespoon corn starch + 2 tablespoons water – 1 tablespoon chopped Italian parsley leaves