Ingredients to make Breton lobster:
- Several lobsters from 400 to 500 g., to a larger one.
How to make Breton lobster:
- Cut the lobsters -alive- into pieces, generally in this way: separate the two claws, make a cut behind the head, then cut the tail into three portions.
- In a “bowl” preserve its juice and its “coral”, which at this point will have a greenish color.
- In a “pole”, add previously beaten and salted butter, and sauté over high heat the pieces of lobster that, of course, we will have seasoned before, until they turn red.
- Reserve them.
- Sauté an onion cut into thin slices in the same butter, without letting it color, and add two very finely chopped shallots.
- Water with 200 ml of Muscat (a dry white French wine: N. Del T.) and 100 ml of a “fumet” of fish.
- (In fact, I use a broth obtained from cooking 3 or 4 crabs cut into 4 pieces, in boiling water, which I then reduce its cooking.)
- Add two tablespoons of brandy, 100 ml of tomato paste, 3 sprigs of tarragon, a pinch of cayenne pepper.
- Then cook over low heat for 25-30 minutes.
- Add the lobster pieces and monitor cooking, stirring often.
- Do not “excess”, especially in cooking.
- At the end of it, add some very finely cut parsley.
- Pass the sauce thus obtained through the blender, and add the lobster juice and the coral.
- Mix the sauce with 30-40 grams of butter.
- Finally, pass it through the Chinese: it is heavy, but it is much more pleasant for the guests.”
