1 Blanch the lobster for just 1 minute*
2 On your cutting board, cut your lobster.
Remove the claws then the tail and finally the body cut in 2 lengthwise then remove the soft parts into a bowl.
3 In a large casserole, pour your olive oil and 1 knob of butter, when it is very hot pour your pieces of lobster salt and dust with paprika.
Then flame with a splash of cognac, add the finely chopped onion, garlic, bouquet garni and finally the tomato concentrate, sweat all this covered for 5 minutes then add the
white wine and fish stock and salt (a little).
4 After 10 minutes remove the tail for the rest let cook for 20 minutes.
5 Drain your lobster pieces and bouquet garni onto a plate.
6 In your bowl with the soft parts add your flour stirring.
7 Then pour into your broth stirring then the cream, mix everything and let cook until the sauce thickens then pass through a fine sieve.
8 Shell your lobster then dividing it equally into very hot plates pour the hot strained sauce over it.
I served with this dish a Camargue rice cooked Pilaff with a hint of saffron.
* Normally like lobster à l'américaine it should be cut alive but by blanching it the death is instantaneous.
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