Lobster à l’Américaine:
In a pan fry the following until starting to caramelise:
2 diced shallots.
1 small diced carrot.
Then add the following and simmer to your liking:
250 gm diced tomatoes.
250 ml prawn or lobster stock.
¼ dozen clove pressed garlic.
Finish off with the following:
½ cup white wine.
2 tablespoons cognac.
2 tablespoon veal jus or stock.
1 or 2 dessert spoon chopped tarragon.
And some of the following:
1 to 4 tablespoons tomato paste.
1 to 3 tablespoons paisley.
½ dozen chopped anchovies.
¼ dozen splashes fish sauce.
¼ dozen splashes soy sauce.
¼ dozen splashes Worcester.
¼ dozen splashes xo sauce.
½ teaspoon miso.
A few splashes of liquid smoke.
Serve 1 or 2 cooked lobsters with the sauce.
Also serve with 75 gm unsalted butter mixed with the lobster coral and 1 tablespoon chopped parsley.
