LOBSTER IN A SPICY TOMATO SAUCE
- 3 tablespoons extra-virgin olive oil
- 6 lobster tails (5 to 6 ounces each), cut into 1- to 1½-inch pieces
- 1 onion, chopped
- 3 shallots, chopped
- 5 cloves garlic, chopped
- ¼ cup Cognac
- ½ cup dry white wine
- 3 pounds tomatoes, peeled, seeded, and diced, or
- 3 cans (14.5 ounces each) diced tomatoes, drained
- 1 tablespoon chopped fresh or dried tarragon
- ¼ teaspoon salt
- â…› teaspoon freshly ground black pepper
- 2 to 4 pinches of cayenne pepper, to taste (see Note)
- 1 tablespoon tomato paste
- 2 tablespoons butter
- Chopped parsley, for garnish
Instructions:
This wonderful lobster dish could be found for years on restaurant menus as either homard à l’américaine or homard à l’armoricaine. One possible explanation for the name of the dish is that the Brittany region of France, famous for its lobsters, is also known as Armorica, thus homard à l’armoricaine.
- In a 12-inch skillet, heat 2 tablespoons of the olive oil over high heat until it is very hot (smoking). Add the lobster pieces and quickly cook until the shells turn red, about 2 minutes. With a slotted spoon, transfer the lobster to a bowl.
-  Reduce the heat, add the remaining 1 tablespoon olive oil and the onion, and sauté until softened but not browned, about 3 minutes. Add the shallots and garlic and cook, stirring, for 15 seconds. Return the lobster to the pan, remove from the heat, add the Cognac, and flame.
- Add the wine, tomatoes, tarragon, salt, black pepper, and 2 pinches of the cayenne pepper. Boil gently, uncovered, until the lobster is thoroughly cooked, 10 to 15 minutes.
-  With a slotted spoon, transfer the lobster to a warm serving dish. Add the tomato paste to the sauce in the skillet and boil rapidly to thicken, about 5 minutes. Taste and adjust the seasoning, if necessary. Stir in the butter. Pour the sauce over the lobster and sprinkle with parsley.
- NOTE :If you are not a tarragon lover, you can reduce the amount in the recipe. If you want to opt for the greater amount of cayenne, add the second 2 pinches of cayenne, but not until the lobster has cooked and the sauce is ready to serve.