ARMORICAINE LOBSTERS
Ingredients
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1 to 2 tails per person
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2 tablespoons of tomato paste
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10cl of cognac
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1 chopped onion
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3 cloves of garlic, chopped
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1 bunch of chopped parsley
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3 tablespoons of olive oil
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2 tablespoons of flour
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salt, pepper, Espelette pepper
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75cl of white wine
Preparation :
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Cut the lobsters in half lengthwise.
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In a large skillet, heat the oil over high heat.
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Brown the lobster halves, flesh side down, for 2-3 minutes until they brown.
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Remove from the heat, sprinkle with cognac and flambé delicately.
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Remove the lobster halves from the pan and set aside.
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Reduce the heat, brown the garlic, chopped onion and chopped parsley for 3-4 minutes.
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Sprinkle with flour and mix. Add the tomato paste and mix well.
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Gradually pour in the white wine while stirring to obtain a creamy sauce.
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Season with salt, pepper and Espellette pepper.
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Return the lobster halves to the sauce and simmer 2 to 3 times for 15 minutes.
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If the sauce is too thick, add a little white wine.
Suggestions:
Serve with rice, accompanied by our Roussanne, Châteauneuf-du-Pape white.
To be savored with our Roussanne!