Cook the lobsters in a court stock for 8 minutes and allow to
cool off. Or buy freshly cooked lobster, but especially not a
frozen product. That is incredibly chewy and tasteless.
Chop shallots, carrots, garlic and celery in fine brunoise. Peel
the tomatoes, get rid of seeds and cut into cubes. Chop the
tarragon and the parsley.
Stew the shallot, carrots, celery, half of the chopped parsley,
half of the tomato cubes and crushed garlic in butter.
lobster à l'armoricaine
Add one shot glass of cognac, a glass of white wine, fish stock,
a few spoons tomato paste and a can of cream and reduce.
Season with salt and pepper. Thicken the sauce if desired.
Away from the heat, add the chopped tarragon and roasted
cherry tomatoes and let it rest.
Separate the lobster meat from the shell and scissors. Warm
up in the sauce.
Serve with bread or with rice.
tomato paste
white wine
fish stock
cream
butter
garlic
tarragon (fresh)
parsley
rice
Cook the lobsters in a court stock for 8 minutes
and allow to cool off. Or buy freshly cooked
lobster, but especially not a frozen product.
That is incredibly chewy and tasteless.
Chop shallots, carrots, garlic and celery in fine
brunoise. Peel the tomatoes, get rid of seeds
and cut into cubes. Chop the tarragon and the
parsley.
Stew the shallot, carrots, celery, half of the
chopped parsley, half of the tomato cubes and
crushed garlic in butter.
lobster
à l'armoricaine
Add one shot glass of cognac, a glass of white
wine, fish stock, a few spoons tomato paste
and a can of cream and reduce.
Season with salt and pepper. Thicken the
sauce if desired.
Away from the heat, add the chopped tarragon
and roasted cherry tomatoes and let it rest.
Separate the lobster meat from the shell and
scissors. Warm up in the sauce.
Serve with bread or with rice.
tomato paste
white wine
fish stock
cream
butter
garlic
tarragon (fresh)
parsley
rice
