| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onions |
| 1 |
|
Clove garlic — minced |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Olive oil |
| 5 |
|
Whole lobster tails — cut |
|
|
In 1" pieces |
| 1/2 |
c |
Cognac |
| 1 |
c |
White wine |
| 1 |
tb |
Tomato paste |
| 3 |
c |
Red ripe tomatoes — |
|
|
Chopped |
| 1 |
tb |
Fresh parsley — chopped |
| 1 |
ts |
Ground tarragon |
| 1 |
|
Whole bay leaf |
| 1/2 |
ts |
Ground thyme |
| 2 |
c |
Chicken stock |
| 3 |
tb |
All-purpose flour |
| 1 |
ts |
Fresh lemon juice |
|
|
Salt — to taste |
|
|
Black pepper — to taste |
INSTRUCTIONS
In a heavy saucepan, over moderate heat, cook onions and garlic in four
tablespoons melted butter for five minutes, or until soft. Remove onions
and garlic with a slotted spoon and add olive oil to saucepan. Heat olive
oil and butter until very hot, then add the lobster pieces. Saute for 5
minutes, turning and stirring over medium high heat until lobster is
cooked. Add Cognac to the pan. Heat briefly and flame, turning pan to coat
lobster pieces with the flaming brandy. When flames die, add the white
wine, tomato paste, tomatoes, parsley, tarragon, bay leaf, thyme, onions,
and garlic. Mix well and transfer to an ovenproof casserole dish. Add
enough chicken stock to cover lobster. Cover and bake at 375 degrees for 20
minutes. Remove the lobster pieces to a warm serving dish. Strain cooking
juices into a saucepan. Over high heat, bring the sauce to a boil and
reduce by half. Blend remaining butter with flour. Stir into sauce and
cook, stirring until sauce is smooth. Stir in lemon juice. Pour the sauce
over the lobster pieces and sprinkle with additional parsley.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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