Lobster in Tomato Cognac Sauce
Main Dishes • Italian
Description
Lobster in Tomato Cognac Sauce
Ingredients
- Lobster tails 0 lbs
- Clarified Butter 2 tablespoons
- Onion 1 head
- Carrot 1 piece
- Shallot 3 pieces
- Garlic 2 cloves
- Tarragon ½ tablespoon
- Butter 0 oz
- Cognac 3 tablespoons
- Bay leaf 3 pieces
- Dry White Wine 5 fl oz
- Tomatoes 2 pieces
- Passata Tomato Sauce ½ teaspoon
- Chopped Sage Leaves 1 tablespoon
- Sugar ½ teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Cayenne Pepper a pinch
- Meyer Lemon Juice 0 fl oz
Step-by-Step Guide
Step 1
Place the whole lobster in boiling water with a bay leaf for 1 minute.
Step 2
Turn off the heat and leave the lobster in the water for 3 minutes.
Step 3
Put the lobster on a cutting board. First, cut off the claws and open them. Then cut off the head and divide the body into 4 parts.
Step 4
Remove the creamy part from the head, and keep the roe as it will be used for the sauce.
Step 5
Sauté the lobster pieces in a pan with clarified butter for about 5 minutes, in another pan, sauté finely chopped onion, shallots, carrot, minced garlic, and tarragon in half of the butter (20 g).
Step 6
Transfer the lobster to the pan with the vegetables, pour in 2 tablespoons of cognac, and after a few minutes, add the wine. Simmer for about 10 minutes on low heat.
Step 7
Blanch the tomatoes, peel them, grate them into a puree, and mix with chopped parsley, sugar, and tomato paste. Add the mixture to the pan and simmer for another 10 minutes covered.
Step 8
Prepare the sauce. Mix the creamy part from the lobster head and roe with the butter.
Step 9
Strain the sauce through a sieve, add a tablespoon of cognac, ground black pepper, salt, cayenne pepper, and lemon juice. Mix well, pour over the lobster pieces, and serve.
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