Homard à la Newburg (Lobster in Cream Sauce) delicate and fragrant

1 Blanch the lobster for just 1 minute*.

2 On your cutting board, cut up your lobster. Remove the claws, then the tail, and finally the body cut in half lengthwise. Remove the soft parts and set them aside in a bowl.

3 In a large pot, pour your olive oil and a knob of butter. When very hot, add your lobster pieces, salt and dust with paprika. Flambé with a splash of cognac, add the chopped onion, garlic, the bouquet garni and finally the tomato concentrate. Sweat everything covered for 5 minutes, then add the white wine and fish stock. Salt lightly.

4 After 10 minutes, remove the tail. For the rest, continue cooking for another 20 minutes.

5 Transfer your lobster pieces and the bouquet garni to a plate.

6 In the bowl with the soft parts, incorporate the flour while stirring.

7 Pour this mixture into the broth while stirring, add the cream, blend everything together and let it cook until the sauce thickens, then strain it through a fine sieve.

8 Shell your lobster, distribute it on very hot plates and pour the boiling sauce over it. I served this dish with Camargue rice cooked pilaf style with a hint of saffron.

* Normally, as with lobster American style, you should cut it alive, but by blanching it, death is instantaneous.