This recipe is on a printed note card that must have come straight from the source, the Pavillon Restaurant in Connecticut. However, there was another Pavillon in NYC that is now permanently closed.
2 live lobsters, 1.5 to1.75 pounds
1/2 cup olive oil
1 teaspoon salt
pinch of cayenne pepper
Mirepois Bordelaise - a base composed of 1 small carrot and 1 onion finely chopped, lightly browned in butter with a little thyme a bay leaf and 1 spring of parsley - chopped.
3 tablespoons sweet butter
1 cup brandy or cognac
2 shallots, chopped
1 glass white wine
1/2 cup tomato sauce
2 tomatoes, peeled and chopped
1/2 cup fish stock
1 small clove garlic, crushed
1/2 teaspoon finely chopped cheveril
1/2 teaspoon tarragon
1 glass port wine
1/2 cup heavy cream
- Kill lobsters by cutting in half, down the middle from the top.
- Prepare the Mirepoix
- Cut lobster claws and tails into four pieces, reserving the greenish-grey liver (tomalley).
- Season the lobster with salt and cayenne and saute in very hot oil for 5 minutes.
- Add the Mirepoix.
- Add 1 Tablespoon butter, shallots, and white wine, and mix well.
- Ignite the brandy and pour it in.
- Add the tomato sauce, the fresh tomatoes and fish stock.
- Cover tightly and cook 20 to 25 minutes.
- Remove the lobster from the shell.
- Strain the sauce through a large strainer.
- Blend the tomalley with 1 Tablespoon butter, garlic, chervil, and tarragon.
- Mix into the sauce to thicken.
- Do not allow to boil.
- Finish the sauce with port wine and cream.
- Correct the seasoning with additional salt and cayenne to taste.
- Pour the sauce over the lobster and serve very hot with rice.