Lobster with Tomato Sauce
Ingredients
- For the lobster
- 4 living lobsters each about 500 grams (approximately 1 pound)
- 4 onions
- 250 grams carrots
- 1 bunch Dill
- 1 lemon
- 12 peppercorns
- 2 bay leaves
- 1 Tbsp Caraway
- 10 tsps salt
- ½ l white wine
- For the sauce
- 2 Beefsteak tomato
- 1 Tbsp olive oil
- 2 centiliters Cognac
- 2 Tbsps Ketchup
- 2 tsps Tomato paste
- 1 Tbsp Sherry vinegar
- salt
- freshly ground peppers
- Fresh herbs (for garnish)
Preparation steps
For the lobster, peel onion and cut into quarters. Peel carrots and cut into slices.
Rinse dill and shake dry. Cut lemon into slices. Boil 5 liters (approximately 5 quarts) of water in 2 large stockpots. Add half of prepared ingredients into each pot. Bring to a boil and reduce heat and simmer for about 30 minutes.
For the sauce, blanch tomatoes, drain and peel and core and quarter and chop. Sauté tomatoes in hot oil and stir in cognac, ketchup, tomato paste and vinegar and season with salt and pepper. Simmer for about 10 minutes. Puree if desired.
Add half of wine to each stockpot and bring to a boil. With tongs, carefully lower lobster with back down and claws forward into boiling stock. Immediately cover with lid and bring to a boil. Remove from heat. Remove lobster after about 2 minutes or up to 10 minutes.
With scissors or a large, sharp knife, cut shell along back of lobster to open. Remove meat from shell and scissors. Serve with tomato sauce and garnish with herbs to serve.
