Preparation:
In small, heavy saucepan, heat 2 tablespoons butter. Add carrots and onion. Cover and cook over very low flame for 30 minutes. Meanwhile, cut lobster into pieces approximately 2 inches long.
In a skillet, heat oil and 1 tablespoon butter. Add lobster and cook rapidly until shell turns red. Add salt, cayenne pepper, carrots and onion from saucepan, wine, tomato paste, fish stock (or bottled clam juice), and bouillon cube. Bring to boil. Cover and cook over moderate flame for 10 minutes. Remove lobster to heated serving dish and keep warm. Lower flame under skillet and cook for 10 minutes, or until liquid in skillet is reduced to approximately half its original volume.
Take skillet off fire. Add remaining butter, divided into small pieces, stirring until butter is melted and sauce is well blended. Pour over lobster. Serve hot.
Serve with rice.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
