American Lobster

To Henry-Paul Pellaprat,

Serves 4

  • 2 LOBSTERS, 1kg each
  • 800g fresh TOMATOES (peeled and with the seeds removed)
  • 1 chopped SHALLOT
  • 1 clove of GARLIC 10cl COGNAC
  • 1⁄2 l WHITE WINE
  • 50g BUTTER + 50g very cold butter
  • 50g OLIVE OIL
  • 50g BEEF STOCK (very thick)
  • 1 spoon of chopped PARSLEY
  • 1 spoon of chopped TARRAGON
  • a pinch of CAYENNE PEPPER

In a wide and double bottom steel pan, at high fire, with a little of oil, roast the lobsters cut in pieces; when their shells get red, flame with cognac and add the butter, the shallot and the garlic. Glaze the lobsters, wet with the wine and leave it drying. Add the fresh tomatoes (smashed with a whisk) and a little of pepper and salt; leave cooking at low fire for 10 minutes. Take off the pieces of lobster from the pan and leave them cover in a warm place. Finish the sauce at high fire, adding the stock, the herbs, the juice lost by lobsters when have cut and the cold butter; get boil for 1 minute, add the lobsters, glaze well all the pieces and serve immediately.

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