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Serves/Makes: 6

Ingredients:

• 3 (2-pound / 900-g each) fresh lobsters, halved, shelled and meat cut into cubes, reserving liquids and corals
• 1 cup (250 mL) olive oil
• Salt and pepper, to taste
• 7 ounces (200 g) butter
• 2 teaspoons (10 g) finely chopped green onion
• 1 garlic clove, crushed
• 6 tablespoons (90 mL) Cognac
• 2 cups (500 mL) dry white wine
• 2 pounds (1 kg) fresh tomatoes, peeled, seeded and cut-up
• Cayenne pepper, to taste
• 1/2 teaspoon (2.5 mL) chervil
• 1/2 teaspoon (2.5 mL) tarragon
• 2 tablespoons (30 mL) chopped parsley

How to cook:

• Into a large fry pan, preheat olive oil over high heat.
• Lightly salt and pepper lobster cubes add to fry pan.
• Stir, over high heat, until all cubes are really red, approximately 5 minutes.
• Drain oil from fry pan (lobster remaining in fry pan) melt 1/4th of butter and stir in green onion and garlic.
• Simmer for a few minutes over low heat pour in heated Cognac and flambe.
• Into a small casserole, heat together dry white wine, tomatoes and Cayenne pepper.
• Mix and bring to a boil, over high heat.
• Cover fry pan simmer over low heat, for 20 minutes.
• Into a bowl, crush corals well mix in remaining butter.
• Remove lobster cubes from fry pan arrange into a deep, preheated bowl.
• Reduce sauce, over high heat, to 1 1/4 to 1 2/3 cups (310 to 410 mL).
• Well mix coral/butter mixture and reserved lobsters liquids into sauce.
• Stir in chervil, tarragon and reheat, without boiling immediately pour sauce over lobster cubes.
• Sprinkle with chopped parsley serve immediately.

Note:

Half lobsters live, reserving liquids.

Tips on how to kill and prepare for cooking live lobster (marron or redclaw)

This recipe for Lobster with Cognac serves/makes: 6

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Main Ingredient: Lobster
Preparation Method: Poached/Simmered
Cuisine: American