LobsterÀl'americaine

Ingredients
2 2-pound live lobster
1-1/2 tbsp of chopped fresh or 1-1/2 tsp of dried, tarragon
2/3 cup of olive oil4 tbsp of butter
1-1/2 tsp of thyme1 medium onion, finely chopped
1 bay leaf6 shallots or small green onions, finely chopped
2 cups of dry white wine4 tbsp of tomato puree
1 clove of garlic, finely choppedSalt, pepper, cayenne
8 medium-sized ripe tomatoes, peeled, seeded, and chopped
1/3 cup of Cognac
4 tbsp of chopped parsley

Cooking Instructions

To clean: place the live Maine lobster on a work board or table and using a heavy, sharp knife and mallet, insert the point of the knife between the body and tail shells and drive it through to sever the spinal cord. When the lobster stops moving, turn it over on its back and split it lengthwise from head to tail, cutting it into two parts. Remove the stomach and intestinal tract but leave the grayish-colored liver and the roe, or "coral," if there is any. Then remove the claws and cut the tails in sections, cutting through where the shells are jointed. Wash well.
Heat the olive oil in a very large kettle and when hot add the pieces of lobster in shell. Toss them about in the hot oil, using a pair of tongs, until the shells are colored red and the lobster meat is seared. Remove the lobster pieces to a hot platter and add the butter to the oil in the kettle. Saute the onion, shallots and garlic in the hot butter and oil until lightly colored. Add the tomatoes to the onion mixture. Then add the parsley, tarragon, thyme, bay leaf and wine, and simmer gently for 30 minutes. Add the tomato puree and season to taste with salt, pepper and cayenne. Pour the Cognac over the lobster pieces and ignite to blaze. Then return the lobster to the kettle to cook in the sauce, cover tightly and simmer for 20 minutes. Serve over rice.

A guy enjoying the journey of life while promotingMaine Lobster and Live Lobster and Lobster recipes

As Published on AOL Foods