Homard l’armoricaine

Ingredients

For the lobster

4 half lobsters, in their shells
4 shallots
2 stalks celery
1.5 dl white wine
1 carrot
25 g Bresc Garlic chopped
1.5 dl fish stock or lobster fond
70 g Bresc Strattu di pomodoro
50 g butter
1 dl brandy
500 g tomato chunks (tinned)
2 dl cream
2 dessertspoons tarragon, chopped

For the potato mousseline

300 g floury potatoes
1 dl milk
50 g butter
dash of cream
salt and pepper to taste

Preparation method

Peel the potatoes and boil until soft with a little salt. Drain the potatoes and make a mousseline from them with some of the hot milk, cream and 50 g of the butter. Season with a little salt and pepper. Clean the vegetables and chop into small pieces. Crack the lobster legs open. Carefully remove the meat so the claw remains whole. Save the shells from the legs for later. Fry the lobsters in a large pan, in the shells, on a high heat until the shells turn red. Remove the meat from the shells and set aside. Put the lobster shells back in the pan along with the shells from the legs and add butter. Add the vegetables and braise until slightly transparent. Add the brandy and flambé. Add the remaining ingredients, except the cream and the herbs, and leave everything to simmer for 5 minutes. Add the cream and reduce the sauce. Thicken, if necessary, with extra butter. Arrange the lobsters neatly in a dish, add the herbs and season with salt and pepper. Pour the sauce over the lobster meat and serve with the potato mousseline.