Live hen lobster 1x1 kg
Shallots 50 g
Carrots 50 g
Garlic 1 clove
Oil 50 ml
Brandy 50 ml
White wine 50 ml
Fish stock 500 ml
Meat glaze 25 g
Tomato puree 25 g
Bouquet garni 1 small
Tomatoes 200 g
Fish veloute 250 ml
Butter 100 g
- Place the lobster on a board. Hold the lobster firmly and insert a trussing needle or the point of a knife through the cross mark on the centre of the head.
- Remove the two large claws from the body of the lobster and crack the shell across the middle; the meat will be removed when cooked.
- Separate the body from the tail and cut the tail into 4 pieces across the shell.
- Cut the body in two lengthways, and remove the gravel bag. Remove and place on one side the intestines and coral which are reserved for finishing the sauce.
- Crush and chop the garlic, peel and roughly chop the shallots and peel and dice the carrots.
- Heat the oil in a saucepan until very hot, add the pieces of lobster and body shell and fry over a fierce heat until the flesh has stiffened and the shell is bright red in colour.
- Add the carrots, shallots and garlic and saute for 3 minutes, drain off all the surplus oil and flambe with the brandy.
- Add the wine, fish stock, meat glaze, tomato puree, bouquet garni and the chopped tomatoes, bring to the boil, season and skim.
- Cover with a lid and cook over a gentle heat or in a moderate oven for 10 minutes then remove the lobster and shells from the liquor. Remove the lobster meat from the shell.
- Reboil the liquor, reduce by two thirds.
- Pound the lobster meat and shell in a mortar. Mix it with the veloute and add to the liquor.
- Pass the coral and intestines through a sieve and add an equal amount of butter. Whisk this mixture into the sauce and then pass the sauce through the fine conical strainer into a saucepan.
Note: Reheat without boiling, place in a bain marie and gadually whisk in the remaining butter.