Lobster Franco-American

Ingredients
2 live lobster, 1-1/2 to 2 lbs each
1/3 cup olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1 cup tomato sauce or tomato soupSalt and freshly ground pepper
1/4 cup Cognac
2 tbsp meat glaze
1/3 cup sherry or Madeira
2 tbsp additional Cognac
2 tbsp chopped pimiento

Cooking Instructions
Plunge the live lobster into rapidly boiling water for 1 minute, to kill them. Cut in half, and save the liquid inside and the liver and intestines (also the coral, if there is any). Heat the olive oil in an ovenproof pan, then add the onions, garlic, live lobster halves, and tomato sauce, and season to taste. Cook gently 4 minutes, then pour in the 1/4 cup Cognac and bake, covered, about 18 minutes in a 400F oven. Remove the lobster halves to hot plates or a platter, and keep them Warm while you make the sauce. Strain the contents of the pan through a fine sieve, then reheat it, adding the rest of the ingredients and the liver, coral if any, intestines, and liquid from the lobsters. Pour the sauce over the lobster. This is traditionally served with rice.

As published on AOL Foods

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