Recipe: Lobster Newburg

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.