Ingredients

(Serves 4)
4 Carteret lobsters (400gr each)
50 g butter
2 pressed cloves of garlic
10 cl oil
40 cl cider
10cl calvados
10 cl beef stock
10 cl tomato purée
10 cl fresh cream
Half bundle fresh parsley and tarragon
Salt & pepper

 

Preparation
Chop each lobster into 6 pieces.
Cook the lobster in a high-sided frying pan with butter and hot oil. Brown until the shell
gains some colour.
Add the finely chopped shallots and garlic, allowing these to brown for 1 minute.
Pour in the Calvados and allow it to ‘flambé'.
Once the flame has gone out, wet the lobsters with the cider and the tomato purée,
add salt & pepper and let cook for 10 minutes.
Remove the lobster pieces and shell. Keep to one side over heat.
To make the sauce, save the creamy juice from the head of the lobster, add beef stock,
fresh cream, chopped parsley and tarragon and bring to boil for 3 minutes.
The sauce should thicken.

 

Presentation
Add the lobster pieces and serve.