Lobster in Tarragon Sauce

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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