2 1 3/4-pound lobsters (750 g each)
2 ounces clarified butter
1 ounce shallots, chopped
1 teaspoon garlic, chopped
4 ounces brandy
8 ounces dry white wine
16 ounces fish stock
8 ounces tomato concassé
SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, cracked
6 parsley stems
cayenne, to taste
8 ounces heavy cream, hot
2 ounces whole butter, softened
salt and pepper, to taste
Servings: 4
1. Cut the lobster for sautéing. Reserve the tomalley and coral if present.
2. Heat the clarified butter and sauté the lobster pieces for 30 seconds.
3. Add the shallots and garlic to the pan and sauté for 30 seconds more.
4. Remove the pan from the stove and add the brandy. Return the pan to the flame, ignite the brandy and allow it to burn for a few seconds. Add the white wine, fish stock, tomato concassé, sachet and cayenne.
5. Simmer for 5 minutes. Remove the lobster from the sauce. Remove the meat from the shells and reserve. Return the shells to the sauce.
6. Add the cream to the sauce. Bring to a boil and reduce by half.
7. Strain the sauce. Return to a simmer and thicken with beurre manié if needed.
8. Combine the whole butter with the reserved tomalley and coral and blend well. Monte au beurre with the tomalley and coral butter. Adjust the seasonings and serve the sauce over the lobster meat.
2 ounces clarified butter
1 ounce shallots, chopped
1 teaspoon garlic, chopped
4 ounces brandy
8 ounces dry white wine
16 ounces fish stock
8 ounces tomato concassé
SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, cracked
6 parsley stems
cayenne, to taste
8 ounces heavy cream, hot
2 ounces whole butter, softened
salt and pepper, to taste
Servings: 4
1. Cut the lobster for sautéing. Reserve the tomalley and coral if present.
2. Heat the clarified butter and sauté the lobster pieces for 30 seconds.
3. Add the shallots and garlic to the pan and sauté for 30 seconds more.
4. Remove the pan from the stove and add the brandy. Return the pan to the flame, ignite the brandy and allow it to burn for a few seconds. Add the white wine, fish stock, tomato concassé, sachet and cayenne.
5. Simmer for 5 minutes. Remove the lobster from the sauce. Remove the meat from the shells and reserve. Return the shells to the sauce.
6. Add the cream to the sauce. Bring to a boil and reduce by half.
7. Strain the sauce. Return to a simmer and thicken with beurre manié if needed.
8. Combine the whole butter with the reserved tomalley and coral and blend well. Monte au beurre with the tomalley and coral butter. Adjust the seasonings and serve the sauce over the lobster meat.
Last edited:
