Homard à l’Armoricaine (Lobster in Tomato and Cognac Sauce)

• 2 medium Lobster, whole
• 2 tbsp Olive oil
• 3 Shallot
• 2 cloves Garlic
• 2 tbsp Tomato purée
• 80 ml Cognac
• 500 g Tomato, ripe
• 300 ml Fish stock
• 2 tbsp Fresh tarragon

1. Bring a large pot of water to the boil. Add the lobsters and cook for 6 minutes, then lift out with tongs and leave until cool enough to handle. Twist off the claws and tail, crack the claws, and cut the tail shells down the underside to help the sauce get in.
2. Heat the olive oil in a saucepan over a medium heat. Finely chop the shallots and garlic, then cook for 6 to 8 minutes until soft and sweet, without colouring. Stir in the tomato purée and cook for 1 minute until it darkens slightly.
3. Pour in the Cognac and let it bubble for 1 to 2 minutes to cook off the alcohol. Roughly chop the tomatoes and add them to the pan with the fish stock. Bring to a gentle simmer and cook for 25 to 30 minutes, stirring now and then, until glossy and spoonable.
4. Add the lobster pieces to the sauce and simmer gently for 8 to 10 minutes until the meat is opaque and just cooked through. Strip the tarragon leaves and stir most of them through, saving a little to finish. Serve hot, spooning plenty of sauce and juices over each portion.

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