This sea crab, which is wildly popular all over the world, has several names at once, the English call it lobster, and the French call it lobster. Both in those and in others, this species of rather large marine inhabitant has long been considered an irreplaceable delicacy. Lobster meat is tasty and very tender, in addition, it contains much fewer calories than any other dietary meat. We offer and you will be convinced of this by preparing a dish called “Lobster in tomato-cognac sauce“.
Ingredients for cooking lobster in tomato-cognac sauce:
- Lobsters — 1 kg.
- Melted butter – 2 tablespoons.
- Onion – 1 head.
- Carrot – 1 piece.
- Shallots – 3 pieces.
- Garlic – 2 cloves.
- Tarragon leaves – 1/2 tablespoon.
- Butter – 40 grams.
- Three- or four-star cognac – 3 tablespoons.
- Bay leaf – 3 pieces.
- Dry white wine – 200 ml
- Tomatoes – 2 pieces.
- Tomato paste – 1/2 teaspoon.
- Chopped parsley – 1 tablespoon.
- Sugar – 1/2 teaspoon.
- Salt to taste.
- Ground black pepper – to taste.
- Cayenne pepper – 1 pinch.
- Lemon juice – 50 ml or half a lemon.
- A deep frying pan
- A small frying pan
- Deep pot
- Wooden cutting board
- Wooden spatula for turning
- Kitchen scissors
- Kitchen tongs
- Deep serving dish
Cooking lobster in tomato-cognac sauce.
Step 1: prepare the lobster
We put a deep pan on a high fire, pour water there, throw a bay leaf and a little salt. We take our fresh and live lobster and throw it into a pan of boiling water. Boil the lobster in water close 1 minutethen turn off the heat and let the lobster stand in hot water for a while minutes 3.
When the lobster has cooled, put it on a cutting board, cut off its claws and then open the lobster with a sharp knife or kitchen scissors. After that, cut off the head of the lobster and disassemble the body of the lobster 4 parts.
Remove the creamy substance and roe from the head of the lobster. It will also come in handy for making sauce.
Step 2: stew the lobster with vegetables
After all this, we take a pan, pour a little butter into it and fry pieces of our lobster in boiling oil for approx. 5 minutes. Finely chop the onion, shallot, garlic and tarragon on a cutting board. Grate carrots on a coarse grater.
We put another frying pan on the fire, throw in the remaining ghee (approx 20 grams). When the butter melts, throw in our onion, onion, carrot, garlic and tarragon to stew. We stew everything 3-5 minutes and then transfer the vegetables to the lobster meat. Here we first pour cognac – 2 tablespoons, and after a couple of minutes we pour in the wine. We stew all this with the lid closed 10 minutes on very low heat. From time to time we disturb everything with a wooden spatula.
Step 3: prepare the sauce and gravy
We take tomatoes, it is preferable to choose ripe ones, wash them and scald them with boiling water, it was easier to remove the skin from them. We remove the skin, rub them with a grater. As a result, we should get porridge. In a separate bowl, mix our porridge with sugar and tomato paste. Chop the parsley on a cutting board as finely as possible and also add it to the tomato puree. Mix all this mixture, which will be our so-called sauce, and add to the stewed lobster with vegetables in the pan. Stir everything and stew 10 minutes still under a tightly closed lid.
While it is simmering, mix the caviar and the rest of the creamy mixture from the lobster head with butter in a bowl. This will be our sauce. This sauce is then passed through a fine sieve and added to it 1 teaspoon cognac, a little ground black pepper, salt on the tip of a knife, a little cayenne pepper and squeeze lemon juice from half a lemon.
Step 4: serve lobster in tomato-cognac sauce
Place the mixture from the pan on a deep serving dish. Pour our sauce on pieces of lobster with vegetables and immediately serve. You can decorate the dish with green sprigs on top.
– you can make a portioned dish, for this you will need deep serving plates for each person.
– you can serve fresh bread with a golden crust to the dish.
– as a wine for this dish, we recommend Sauternes wine or some similar white wine.
– in order to cook lobster purely with cream, we exclude all tomatoes and onions from the recipe, and cook the entire broth only with 250 ml cream until the result is a fairly thick sauce.
– we recommend serving the dish only hot, so don’t make too much of it.