American LOBSTER 02

American LOBSTER 07004 INGREDIENTS for 4 PEOPLE 1 lobster from 1 kg, 4 Tablespoons extra virgin olive oil, 1 1/2 tablespoons chopped onion, 2 shallots, 2 medium tomatoes, 1 clove of garlic, 1 tablespoon parsley, 1 tablespoon fresh tarragon, 1 and 1/2 cup of dry white wine, 2 tablespoons of cognac, 1 tip of teaspoon of cayenne pepper, 120 g butter, 2 teaspoons of lemon juice.

With a heavy knife split in two the head and the body of the living lobster, cut into logs the tail according to the ring joints, remove the legs.

To warm up in a great sautoir or a stockpot, preferably copper, oil and let you quickly jump the pieces still with lobster shell, scottandoli and colouring them from all sides; then remove them.

In the same oil fry gently par chopped onion end without colorisca.

Then add chopped shallots and stir well for others; 5 minutes with a wooden spoon.

When everything is transparent, add the tomatoes, remove the seeds, and chopped drained also.

Place the lobster pieces sautoir, add salt, pepper, Deglaze with the wine and cognac, add a pinch of pepper.

When the bubbles cover and cook for 15 minutes on a moderate heat, then remove the lobster and keep it warm on the plate.

Mix eggs and yellow cream of lobster (the liver) with 50 g of butter.

To reduce by half the broth, add this mixture and stir quickly with a whisk.

Remove from heat and let the sauce incorporating wire, always banging, 70 g butter, a little at a time.

Add a bit of pepper and lemon juice.

Remove the armor to pieces of lobster, put them back on warm serving dish, cover them with hot sauce and sprinkled with a little chopped parsley.

Serve with rice pilaf or pasta, spaghetti or linguine.