Homard à la New-burg à cru (Lobster Newburg, from Raw Lobster)

Ingredients

• 1 live lobster
• Oil and butter
• 3 spoonfuls flamed Cognac
• 2 décilitres Marsala wine
• Seasoning
• 4 décilitres cream
• 1 décilitre fumet de poisson
• The intestines and coral of the lobster
• 30 grammes butter

Instructions

1. Cut up the live lobster and sauté it with oil and butter as for the Américaine.
2. When the flesh is stiffened and the shell coloured, drain off the fat entirely.
3. Deglaze with the flamed Cognac and the Marsala and reduce by two thirds; season.
4. Add the cream and the fumet de poisson, cover and cook for a quarter of an hour.
5. Take out the lobster sections, extract the flesh and keep it warm in a covered timbale.
6. Chop the intestines and coral with the 30 grammes of butter and bind the sauce with them.
7. Let it boil for a few instants, then pass the sauce through the étamine.
8. Pour the sauce over the pieces of lobster.