The lobster armoricana
Instructions
Put the lobster, still alive, in a large pot with boiling water, dipping it on the side of the head, let it cook for a few minutes, then remove from Bowl and sezionatelo.
Start by disconnecting the claws from the body: to do this, please make each claw a rotating motion.
Divide in half the body lengthwise, leaving the queue, collect leaking liquid (marrow), then remove the stomach with a teaspoon.
Remove the tail from the body, using a knife, then cut into two, lengthwise, the first segment of the claws, i.
e.
the part with which they attach themselves to the body of the shellfish.
Divide into two transversally the actual claws, then cut the tail, with its shell into pieces of 2 cm thick, then remove the legs from the two halves of the body.
In a large saucepan, then heat the saucepan, heat olive oil and lobster pieces, salted and peppered above, turning constantly, until the armor has taken on a distinct red colour appears.
Remove the sauce from the bowl and get 20 g butter and vegetables: the shallot and garlic finely chopped, carrots and celeriac, cut into brunoise.
Fry the vegetables over low heat, until wilted, then wet everything with Cognac and fiammeggiate.
Let them consume alcohol, then pour into casserole the white wine and the fish fumet and add tomatoes, deprived of skin and seeds and cut into cubes, and tarragon.
Let stand, covered container to, for 8-10 minutes.
Spent the time indicated, remove lobster from saucepan and place it in the hot.
Cook the broth until it will have hired a creamy consistency; stir the pith of the lobster, by hand, with the rest of the butter, pass the mixture through a fine sieve and incorporated the proceeds to the Fund.
Combined with the cream sauce and finely chopped parsley, stirring with a whisk, and season with salt, white pepper and cayenne pepper.
Pour the sauce over the lobster pieces and serve.
Ingredients and dosing for 4 persons
- 1 lobster of around 1000 g
- Salt
- White pepper
- 10 cl of olive oil
- 40 g of butter
- 30 g of chopped scallions
- 50 g of cut diced celeriac
- 30 g of carrots cut into brunoise
- 1/2 clove of chopped garlic
- 5 tablespoons of cognac
- 15 cl of dry white wine
- 20 cl of fish fumet
- 150 g of tomatoes
- 1 teaspoon of tarragon
- 10 cl of cream
- 1 teaspoon of chopped parsley
- Cayenne pepper