Lobster in Aromatic Shellfish Sauce


🛒Ingredients (Grocery List)

  • 3 1/2-pound Lobster

  • 5 tbsp Oil

  • 1 Carrot, peeled and finely chopped

  • 1 Shallot, finely chopped

  • 1/4 cup Cognac or Apple Brandy

  • 3 or 4 Tomatoes, peeled, seeded, and chopped

  • 1 tbsp Tomato Paste

  • 1 1/4 cups dry white Wine

  • 1 Bouquet Garni made with Parsley, Thyme and Bay Leaf

  • Cayenne Pepper

  • 1 tbsp Butter, softened

  • 1 tbsp all-purpose Flour

  • Mixed chopped Parsley, Chive, Chervil, and Tarragon leaves for sprinkling

  • Salt and Pepper


🍴Serves: 4

⏰Prep Time: 45 min

⏱️Cook Time: 15 min


🥣Instructions

1. To cut up a live Lobster, first freeze it for 1 hour to anesthetize it.

2. Place the Lobster on a cutting board. Using a large chef’s knife, cut off the claws and knuckles. Cut off the head and cut it in half lengthwise. Discard the sand sac from the head and reserve the tomalley (greenish-gray liver) and coral (eggs). Cut the tail crosswise into 5 or 6 pieces. Crack the claws and knuckles gently so they remain intact, leaving the meat in the shell. Season with Salt and Pepper.

3. In a large skillet, heat 1/4 cup of the Oil over high heat. Add the tail, claws, and knuckles and sear until the shells turn red. Remove the Lobster to a bowl.

4. In a flameproof casserole, heat the remaining tablespoon of Oil over medium-high heat. Add the Carrot and the Shallot and cook until lightly browned. Add the Lobster and Cognac and bring to a boil, then tilt the pot and carefully ignite. When the flames subside, add the Tomatoes, Wine, 1 1/4 cups of Water, the Tomato Paste, and the Bouquet Garni. Season with Salt, Pepper and Cayenne. Bring to a simmer, then cook for about 10 minutes.

5. Using a slotted spoon, transfer the Lobster to a warmed serving dish. Strain the Lobster broth into a saucepan. Simmer the broth until slightly thickened and well flavored. In a cup, mash the Butter with the Flour. Gradually whisk this paste into the simmering broth and cook for 3 minutes, remove the pan from the heat and whisk in the Tomalley and Coral.

6. Pour the sauce over the Lobster, sprinkle with Herbs, and serve.


💡Tips

  • You can enrich the sauce with Crème Fraîche, add it with the Tomalley and Coral in step 5.