Lobster in Tarragon Sauce
Ready In: 30 mins
Serves: 2
Ingredients
- 2 lobsters, boiled
- 3 1⁄2 ounces butter
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 1 carrot, finely chopped
- 2 fluid ounces brandy
- 1 teaspoon herb mustard
- 1 fresh tarragon sprig, finely chopped
- 6 fluid ounces dry white wine
- 1⁄2 lemon, juice of, strained
- salt and pepper
Directions
- Cut open the lobsters and remove the meat, reserving the tomalley and coral.
- Melt 2 oz (50 grams) of the butter in a pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes.
- Add the lobster meat and cook until lightly browned, then season.
- Add half the brandy and cook until has evaporated, then add the mustard and tarragon.
- Pour in wine, cover and simmer for 10 minutes.
- Remove the pan from heat, transfer the lobsters to a plate and keep warm.
- Strain cooking liquid into a clean pan.
- Chop the tomalley and coral a add to the pan with the remaining butter, remaining brandy a lemon juice.
- Cook over a medium heat until slightly reduced, season.
- Serve the lobsters covered with the sauce. Serves 4.
- That's it!
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