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Lobster in Tarragon Sauce

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“Aragosta In Salsa di Dragoncello”

Ingredients Nutrition


  1. Cut open the lobsters and remove the meat, reserving the tomalley and coral.
  2. Melt 2 oz (50 grams) of the butter in a pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes.
  3. Add the lobster meat and cook until lightly browned, then season.
  4. Add half the brandy and cook until has evaporated, then add the mustard and tarragon.
  5. Pour in wine, cover and simmer for 10 minutes.
  6. Remove the pan from heat, transfer the lobsters to a plate and keep warm.
  7. Strain cooking liquid into a clean pan.
  8. Chop the tomalley and coral a add to the pan with the remaining butter, remaining brandy a lemon juice.
  9. Cook over a medium heat until slightly reduced, season.
  10. Serve the lobsters covered with the sauce. Serves 4.
  11. That's it!

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