1 fresh lobster for about a pound
150 g. butter
2 tablespoons oil
½ glass of armagnac young
1 cup fish stock (optional)
4 crushed tomatoes
1 tablespoon chopped parsley
1 branch of tarragon
1 cup white wine
salt and pepper
Break up the lobster separately preserving the internal fluid and the coral. In a saucepan large do find very quickly over high heat the pieces of lobster, with oil and butter hot.
When the lobster meat will be well seasoned and the carcass will become a bright red, withdrawn the cooking fat and keep it in a cup.
Drizzle the lobster with armagnac and infiammatela.
Then place the lobster and the remaining sauce after the flame in a porcelain dish.
Put the casserole fat kept aside and add a large knob of butter.
Very finely chopped shallots, brown them in a pan, let it brown, but not excessively.
When are wilted, drizzle with white wine and add the pieces of lobster, the sauce, the liquid collected at the beginning and add, if you have a little 'fish stock; finally crushed tomatoes and sprig of tarragon.
Bring to a boil, cook over high heat and covered container for about 15 minutes.
Withdrawn tarragon, drained the lobster pieces and arrange on a hot plate. Let boil again, add gradually 50 g. butter mounted with the coral raw.
Even a few moments of boiling, then pour it sull'aragosta. At the last minute sprinkle of chopped parsley, but remember, it is essential to be fresh, otherwise better not to put it.Preparation time: 2 hours, 0 minutes, 0 seconds