Lobster French Style

By corlear

Ingredients

• 3 live lobsters, 1 3/4 to 2 pounds each
• 3 carrots
• 4 small onions
• 2 tablespoons butter
• 1 tablespoon chopped shallots
• 2 tablespoons chopped parsley
• 3/4 cup dry white wine
• 1/2 cup fish stock or water
• 1 cup cream sauce
• 2 tablespoons butter
• salt
• freshly ground pepper
• 2 tablespoons Cognac
• 1 teaspoon chopped chives

Preparation

Step 1

Use 3 live lobsters, 1 3/4 to 2 pounds each. Remove and crack the claws and split the lobsters in half. Season with salt.

Slice 3 carrots and 4 small onions very thinly, parboil them for 5 or 6 minutes and drain.

Melt 2 tablespoons butter in a large, shallow pan, add half the carrots and onions and 1 tablespoon chopped shallots. Place the lobster halves side by side in the pan and add the remaining carrot and onion and 2 tablespoons chopped parsley. Arrange the lobster claws on top. Add 3/4 cup dry white wine and 1/2 cup fish stock or water, bring the liquid to a boil and cover the lobster with a circle of buttered paper cut to fit the pan. Pierce a hole in the center to vent the steam. Cover the pan and cook in a hot oven (400°F) or over low heat on top of the stove for 20 to 25 minutes, or until the lobster meat detaches easily from the shell.

Remove the lobsters from the pan, detach the meat from the shells, then replace it and arrange the shells on a serving platter. Remove the meat from the claws and arrange it at the head. Keep the lobster warm.

Return the pan to the heat and reduce the sauce to 1/3 its original quantity. Add 1 cup cream sauce and finish by swirling in 2 tablespoons butter. Remove the pan from the heat as soon as the butter melts. The sauce should be light and not too thick. Correct the seasoning with salt and add a little freshly ground pepper, 2 tablespoons Cognac, and 1 teaspoon chopped chives. Pour the sauce and vegetables over the lobster in the shells.