Lobster Américaine

Ingredients

• 1  basil 
• 1.5 tablespoons peppercorns black
• 0.5 cup brandy 
• 1 tablespoon cooking oil 
• 2 tablespoons garlic sliced
• 4 pound pd of lobster whole
• 0.5 teaspoon sea salt divided fine
• 0.5 cup shallots sliced
• 2 cups fish stock 
• 2  tarragon 
• 2 tablespoons tomato paste 
• 0.5 cup butter unsalted cut into large pieces
• 0.5 cup mirin 
• 2 tablespoons water 
• 0.3 cup whipping cream 
• 0.1 teaspoon pepper white freshly ground
• 4 servings frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• sieve
• baking pan
• cutting board
• chefs knife

Directions

1. To prepare the lobsters, plunge a heavy chef's knife through each head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes. Twist off claws where they join the bodies; set claws aside. Twist off tails from the bodies. Reserve bodies.
2. Place tails on a cutting board; press to flatten.
3. Cut in half lengthwise.
4. Remove the vein that runs down the center of each tail. Cover and refrigerate tails.
5. Bring a large saucepan of water to a boil.
6. Add claws to boiling water; cook 5 minutes.
7. Remove claws from pan, and cool. Separate knuckles from claws.
8. Remove meat from knuckles and claws.
9. To prepare sauce, heat canola oil in a large, shallow saucepan over medium-high heat.
10. Add lobster bodies to pan; cook for 5 minutes, stirring occasionally.
11. Add shallots and garlic; saut 1 minute.
12. Add peppercorns and tomato paste; reduce heat to medium, and cook 1 minute, stirring constantly. Stir in brandy and vermouth; cook until liquid is reduced by half (about 5 minutes).
13. Add 2 cups Shrimp Stock; bring to a boil. Reduce heat to low, and simmer 10 minutes.
14. Add cream, basil, and tarragon; simmer for 5 minutes. Strain mixture through a fine sieve over a bowl. Discard solids. Stir in 1/4 teaspoon salt and ground white pepper. Keep warm.
15. Preheat oven to 35
16. To prepare beurre mont, bring 2 tablespoons water to a simmer in a small saucepan.
17. Add butter, 1 tablespoon at a time, stirring constantly with a whisk until butter melts.
18. Sprinkle remaining 1/4 teaspoon salt over tails.
19. Brush 3 tablespoons beurre mont over tails. Arrange tails in a baking dish.
20. Bake at 350 for 10 minutes or until done.
21. Add claw and knuckle meat to remaining beurre mont; cook over low heat until thoroughly heated.
22. Remove tail meat from shells; place one piece of tail meat in each of 4 shallow bowls. Divide knuckle and claw meat evenly among servings, and discard remaining beurre mont. Spoon 1/2 cup sauce over each serving.