Lobster tarragon sauce
Instructions
Cut the flesh into small pieces of lobster and keep aside the entrails.
Heat 50 g of butter, let cook onion, celery and carrot chopped well.
Add the lobsters.
When browned, add salt and pepper and sprinkle with half a glass of brandy.
Let it evaporate, add a teaspoon of mustard and chopped tarragon leaves.
Squirt with a glass of wine and cook over low heat, covered, for 10 minutes.
Remove from heat and keep warm.
Pass the cooking sauce, add the chopped entrails, the remaining butter and brandy and the juice of half a lemon.
Put on the fire and let it reduce a bit.
Adjust salt and pepper.
Serve the lobster covered with the sauce.
Accompanying wines: Chardonnay Langhe Piedmont, VdT Sauvignon Farnetella VdT Della Toscana, Gold Wedding WHITE WINE of Sicily.
Ingredients and dosing for 4 persons
- 2 lobsters from 800 g cooked
- 1 onion
- 1 carrot
- 1 teaspoon of celery
- Tarragon
- 1 dram of brandy
- 1 glass dry white wine
- 100 g of butter
- Aromatic mustard
- 1/2 lemon
- Salt
- Pepper