Homard à la Bordelaise (Lobster in the Bordeaux Style)

Ingredients

• 1 live lobster
• 50 grammes clarified butter
• 2 spoonfuls chopped shallots
• Crushed garlic
• 3 spoonfuls flamed cognac
• 1 décilitre white wine
• 2 and a half décilitres fumet de poisson
• 2 décilitres sauce Espagnole maigre
• 1 and a half décilitres sauce tomate
• 1 small bouquet garni
• 1 pinch salt
• A point of Cayenne
• The intestines and coral of the lobster
• A few drops lemon juice
• 75 grammes butter
• Half a spoonful chopped chervil and tarragon
• 1 pinch coarsely chopped parsley

Instructions

1. Cut up the live lobster as for the Américaine and season the pieces.
2. Stiffen the flesh and colour the shell in the 50 grammes of clarified butter.
3. Remove half of the butter, then add the shallots, the crushed garlic, the flamed cognac and the white wine; reduce by half.
4. Add the fumet de poisson, the sauce Espagnole maigre, the sauce tomate, the bouquet garni, the salt and the Cayenne.
5. Cover and cook for a quarter of an hour.
6. Take the flesh from the sections and the claws, range it in a small sautoir and keep it warm.
7. Add the chopped intestines and coral to the sauce and cook them for an instant.
8. Reduce the sauce to 2 décilitres, pass it through the étamine and add it to the lobster flesh.
9. Heat without boiling, then finish with the lemon juice, the 75 grammes of butter in small pieces, and the chopped chervil and tarragon.
10. Roll the sautoir on the stove to combine, and arrange in a timbale with a pinch of coarsely chopped parsley.