09/29/2026
This is a lobster I fabricated and sauteed in neutral oil to bring color to the shells. I then added shallots and garlic, brandy, white wine, and fish stock, and let it simmer for ten minutes to finish cooking the lobster. Once it was finished, I removed the lobster and reduced the cooking liquid by about three-quarters. I added concasse tomatoes, fresh tarragon, and fresh parsley, then poured the sauce over the lobster.
