Sauce Newburg with Raw Lobster

Ingredients

• 1 raw lobster weighing 800 to 900 grammes
• 30 grammes butter
• 40 grammes butter
• 4 spoonfuls oil
• salt
• Cayenne
• 2 spoonfuls cognac
• 2 décilitres Marsala wine
• 2 décilitres cream
• 2 décilitres fish fumet

Instructions

1. Cut the raw lobster into pieces.
2. Take out the creamy parts, pound them with 30 grammes of butter, and keep them in reserve.
3. Season the lobster pieces with salt and Cayenne and fry them with 40 grammes of butter and the oil.
4. When the shell is well red, drain off the fat entirely.
5. Add the flamed cognac and the Marsala or old Madeira, and reduce the wine by two thirds.
6. Moisten the lobster with the cream and the fish fumet, and cook gently for 25 minutes.
7. Drain the pieces of lobster on a sieve, take out the flesh and cut it in dice.
8. Finish the sauce by mixing in the reserved creamy parts, and give it a few boilings to make sure they are cooked.
9. Mix in the diced lobster flesh and check the seasoning, correcting it if there is cause.