French cuisine · Fish & Seafood

Homard à l'Armoricaine

Lobster pieces flambéed in cognac and braised in a sauce of tomatoes, shallots, white wine and tarragon.

Ingredients · for 4 servings

• 2 lobsters (about 600 g each)
• 4 shallots
• 3 cloves garlic
• 4 tbsp olive oil
• 5 cl cognac
• 200 ml white wine
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 200 ml fish stock
• 1 bunch tarragon
• 40 g butter
• Salt, pepper

Instructions

1. Finely dice the shallots and garlic; cook the lobsters in boiling salted water for 2 min, then separate the claws and tails, cut the tails crosswise into medallions and crack the claws with the back of a knife.
2. Heat the olive oil in a wide braising pot and fry the lobster pieces shell-side down for 2–3 min until bright red; remove and set aside.
3. Sweat the shallots and garlic in the same pot for 3 min until translucent, add the tomato paste and fry for 1 min until it smells rich and dark.
4. Pour in the cognac, flambé carefully and once the flame has died down, deglaze with the white wine; reduce by half, uncovered.
5. Add the chopped tomatoes, fish stock and half the tarragon, season with salt and pepper and simmer gently for 15 min until the sauce is thick; then add the lobster pieces and let them just heat through for 5 min.
6. Remove the pot from the heat, swirl in the cold butter in flakes until the sauce is glossy, sprinkle with the remaining tarragon and serve immediately.