Armorican lobster tail Ingredients: butter cognac pepper salt- 1- onion- 2- finely grated carrots thyme- 1 pinch of- curry (important) cognac (optionally)- 1- lobster tail per person- 1 small can of- tomato paste- 0.5 can of- peeled tomatoes- 2- shallots- 2 cloves of - garlic bay leaf - 40 cl of dry white wine (preferably good quality, the sauce will be even better) For the sauce: butter, salt and pepper.
Utensils： 1 Grater graters- 1 kitchen scales- 1plat-
Total time:
1h30
Preparation:
20 min -
Cooking:
1h10
Phase 1
First, I prepare the sauce by browning the onion and chopped shallots in butter for around 5/10 min.
Phase 2
Then I add the garlic cut into pieces, the grated carrots, the peeled tomatoes with the juice and the tomato paste. Finally, I add the white wine then I season with thyme, bay leaf, curry, salt, pepper. You can also add a touch of red wine to give the sauce a slightly dark red.
Phase 3
I let it simmer for a good 30 minutes.
Phase 4
Meanwhile, I cook the lobster tails cut into pieces over medium heat in butter, the shell should turn orange, I season (salt, pepper) then I flambé it with Cognac.
Phase 5
After 30 minutes, I pass the sauce through a vegetable mill over the lobster tails.
Phase 6
I let it simmer gently again for 10 min. I adjust the seasoning and possibly add a little Cognac.
Phase 7
It is best to prepare this dish the day before, because the lobster gives flavor to the sauce.
Utensils： 1 Grater graters- 1 kitchen scales- 1plat-
Total time:
1h30
Preparation:
20 min -
Cooking:
1h10
Phase 1
First, I prepare the sauce by browning the onion and chopped shallots in butter for around 5/10 min.
Phase 2
Then I add the garlic cut into pieces, the grated carrots, the peeled tomatoes with the juice and the tomato paste. Finally, I add the white wine then I season with thyme, bay leaf, curry, salt, pepper. You can also add a touch of red wine to give the sauce a slightly dark red.
Phase 3
I let it simmer for a good 30 minutes.
Phase 4
Meanwhile, I cook the lobster tails cut into pieces over medium heat in butter, the shell should turn orange, I season (salt, pepper) then I flambé it with Cognac.
Phase 5
After 30 minutes, I pass the sauce through a vegetable mill over the lobster tails.
Phase 6
I let it simmer gently again for 10 min. I adjust the seasoning and possibly add a little Cognac.
Phase 7
It is best to prepare this dish the day before, because the lobster gives flavor to the sauce.