Lobster in tomato-cognac sauce
4 servings
35 minutes
Lobster in tomato-brandy sauce is an exquisite dish of Italian cuisine, embodying elegance and richness of flavors. Italians are renowned for their ability to pair seafood with rich aromatic sauces, and this recipe is no exception. The tender lobster meat infused with creamy and brandy aromas reveals its natural sweetness, while the tomato sauce with wine and tarragon adds a refined tanginess and zest. Such a dish is often prepared on special occasions, enjoying its depth of flavor accompanied by dry white wine. The sauce made from roe and the creamy part of the lobster's head makes it truly luxurious. Lobster in tomato-brandy sauce is a gastronomic journey that takes you to the shores of Italy, where each ingredient plays its role in creating a masterpiece.
1
Throw an uncut lobster into boiling water with a bay leaf for 1 minute.
- Lobsters: 1 kg
- Bay leaf: 3 pieces
2
Turn off the fire and leave the lobster in the water for 3 minutes.
3
Place the lobster on the cutting board. First, cut off the claws and open them. Then, cut off the head and divide the body into 4 parts.
4
Remove the creamy part from the head, leaving the roe - all of this will be useful for the sauce.
5
Sauté pieces of lobster in a skillet with melted butter for about 5 minutes, in another skillet, sauté finely chopped onion, shallot, carrot, minced garlic, and tarragon in half of the butter (20 g).
- Clarified butter (ghee): 2 tablespoons
- Onion: 1 head
- Shallot: 3 pieces
- Carrot: 1 piece
- Garlic: 2 cloves
- Tarragon leaves: 0.5 tablespoon
- Butter: 40 g
6
Transfer the lobster to the pan with vegetables, pour in 2 tablespoons of cognac, and after a few minutes - wine. Simmer for about 10 minutes on low heat.
- Cognac (brandy): 3 tablespoons
- Dry white wine: 200 ml
7
Blanch the tomatoes, peel them, grate into a puree, and mix with chopped parsley, sugar, and tomato paste. Add the mixture to a pan and simmer for about 10 minutes with a lid.
- Tomatoes: 2 pieces
- Tomato paste: 0.5 teaspoon
- Chopped parsley: 1 tablespoon
- Sugar: 0.5 teaspoon
8
Prepare the sauce. Mix the creamy part of the lobster's head and the roe with butter.
9
Pass the sauce through a sieve, add a tablespoon of cognac, ground black pepper, salt, cayenne pepper, and lemon juice. Mix, pour over the lobster pieces, and serve.
- Cognac (brandy): 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cayenne pepper: pinch
- Lemon juice: 50 ml
