Lobster Armoricaine – France

Split the lobsters, separate the claws and chop them. Remove stomach (at the front end of the head), season interfaces with salt.

Fry minced shallots and garlic in hot oil. Add the lobster pieces and fry for 5 min. Pour brandy, set on fire and burn off. Then add paradeis pulp, bundled greens and wine, steam for 15 min.

Take out the lobster meat and put it on a preheated plate. Remove greens, add sherry, cayenne pepper and tarragon to the sauce and season. Bind with cooled cornstarch and pour over the lobster slices.

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