Homard à  L'Armoricaine Lobster a L'Armoricaine Ingredients serve 6 2.75 k / 6lb live lobster 50 ml nut oil 90 ml Calvados or Cognac 6 shallots, finely chopped 2 cloves garlic, finely chopped a handful parsley finely chopped 6 tomatoes, peeled, de-seeded and chopped 1 bouquet garni parsley, bayleaf, thyme 300 ml Muscadet wine sea salt black pepper 50 g butter Method 1) cut the lobsters in half , cut the tail in chunks, reserve the coral, break open the claws, do not crush the meat 2) in a large saucepan sauté the lobster chunks in hot oil until they turn red, remove the lobster pieces 3) pour out excess oil and sauté the shallots, garlic, parsley for 2 minutes, stir in the tomatoes and bouquet garni, stir in the wine and Calvados season to taste with salt and pepper, return the lobster pieces in the pan then cover and simmer for 20 minutes over a low heat) remove the lobster pieces and keep warm 4) reduce the liquid by half 5) mash the butter and coral together then add the butter bit by bit to the reduce sauce, whish and cook until the sauce is thick and smooth, when the sauce has reduced, return the lobster pieces to the sauce, heat through, and transfer to an serving dish. Read also:Tips on Fresh Fish  Cooking Tips on Frozen Fish Versus Fresh Crab Stuffing Recipe   Parchment Paper Fish with Butter Sauce Recipe Food Tip on Purchasing and Cooking Shellfish