CookEat Recipe
Lobster in Tomato, Shallot and Brandy Sauce
Lobster pieces cooked with tomato, shallot, green pepper, sherry and brandy.
Method
Steps
Step 1
Ask the fishmonger to divide each of the two lobsters into twelve pieces (twenty-four total), then keep the raw pieces chilled. Heat butter in a large pan; add lobster, salt and paprika and stir over heat about ten minutes.
Step 2
Finely chop shallots, green pepper, carrot, garlic and parsley. Add them with thyme and bay, stirring for about one minute.
Step 3
Add sherry, brandy and peeled seeded chopped tomatoes. Cover and cook on brisk but controlled heat about fifteen minutes, checking all lobster portions reach 74°C.
Step 4
Remove bay leaf, transfer lobster and sauce to a hot dish and serve promptly.
Cooked it? Rate it.
Cooked 0 times