Lobster A L Americaine
|Live lobsters||3 Pound (About Two 1.5 Pound Each)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Finely chopped onion/3 tablespoons finely chopped shallot||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Firm tomatoes||6 , peeled, seeded and chopped|
|Chopped parsley||3 Tablespoon|
|Chopped fresh tarragon||1 Tablespoon|
|Dried thyme||1 Teaspoon|
|Dry white wine/Water||3⁄4 Cup (12 tbs)|
|Tomato paste||3 Tablespoon|
|Cayenne pepper||To Taste|
|Warmed cognac||1⁄4 Cup (4 tbs)|
1. Kill the lobsters by plunging a knife into the thorax Cut through the markings on the tail to make round medallions. Cut the body in half, clean it and save the coral and liver for the sauce.
2. If the lobster is to be cooked shortly after it is purchased, these advance preparations may be made by the fish dealer; in this case, the lobster must be kept cold to prevent spoilage.
3. In a large heavy skillet, heat the olive oil and add the lobster pieces. Toss and stir the pieces until the shells turn red and the meat is seared. Transfer the meat and shells to a hot platter.
4. Add the butter to the skillet and cook the onion and garlic until the onion is wilted. Add the tomatoes, herbs and wine and simmer one-half hour. Add the tomato paste, cayenne and salt.
5. Pour the cognac over the lobster pieces and ignite. Transfer the lobster to the sauce, cover and simmer fifteen to twenty minutes.