serves 4
ingredients
700g/11⁄2lb lobster
100g/4oz butter
50g/2oz carrots, diced
1 small onion, chopped
1⁄2 bay leaf
pinch of thyme
2 sprigs of fresh flat-leaf parsley
3 tablespoons Cognac
75ml/3fl oz dry white wine
125ml/4fl oz fish stock
50g/2oz plain flour
350ml/12fl oz boiling milk
3 tablespoons double cream
salt and freshly ground black pepper
• Crack the lobster claws and cut the body and tail into four or five
pieces. Set aside.
• Sauté the carrots and onion in 25g/1oz of the butter for 5 minutes. Add
the bay leaf, thyme, parsley and lobster, and cook for about 5 minutes
until the lobster turns red. Add 2 tablespoons of the Cognac and ignite.
• When the flames die down, add the wine and stock, and simmer for
20 minutes.
• Remove the meat from the lobster, reserving the shells and broth.
• Melt the remaining butter in a saucepan. Add the flour and cook, stirring
constantly, for 2 minutes to make a roux. Gradually add the boiling milk,
whisking or stirring with a wooden spoon until smooth.
• Crush the lobster shells and add to the sauce. Add the reserved broth
with the vegetables and simmer, covered, for 1 hour. Strain through a
sieve into a clean pan. Bring to the boil and stir in the cream.
• To serve, add the lobster meat and the remaining Cognac. Season with
salt and pepper, and serve hot.
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