Lobster with rice in wine sauce
This is a restaurant-level dish, but it can also be prepared at home if you can strictly follow the recipe and cooking technology.
You will need: – 2 lobsters weighing 800 g each; – 2 tbsp. rice; – a bunch of tarragon; – 1 onion; – 2 stalks of celery; – 1 carrot; – 3 tomatoes; – 2-3 cloves of garlic; – 25 g butter; – olive oil; – 1/4 Art. cognac; – 1 tbsp. dry white wine; – 1 tbsp. tomato paste; – 1 tbsp. flour; – a pinch of hot red pepper; – a mixture of Provencal herbs; – salt and freshly ground black pepper.
Pour boiling water over the tomatoes, remove the skin from them, and chop the pulp. Peel and dice the onions and carrots. Also chop up the celery stalks and the peeled garlic. Boil the lobster, peel the shell, remove the pulp and cut into pieces. Heat the olive oil in a skillet and fry the lobster in it. Add carrots, onions and celery and cook for 3-4 minutes more. Then put tomatoes and garlic, a mixture of Provencal herbs and tarragon into the pan. Season with salt and add red and black pepper. Pour white wine and some water there. Place a lid on the pot and simmer for 20 minutes. Add flour to thicken the sauce. If you have starch, it can also serve as a thickener.
Boil the rice in salted water and season with butter. Serve the lobster slices with the rice and the wine sauce in which the lobster was cooked.
Lobster in Breton-style spirits
This is a traditional dish for the north of France, which, however, thanks to its delicate taste, has become known far beyond the borders of the region.
You will need: – 4 frozen lobsters weighing 500 g each; – 2 onions; – 6 tbsp. l. wine vinegar; – 6 tbsp. l. dry white wine; – dried cumin; – a few peas of black pepper; – 600 g salted butter; – olive oil; – salt.
Peel and chop the onion. Saute the onions in a deep nonstick skillet with vinegar, wine, cumin and black pepper. Then put 300 g of butter there. Cook the sauce over medium heat for 7-10 minutes without letting the oil simmer.
Cut the lobster in half lengthwise and place on a greased baking sheet, season with salt. Cook them for 10 minutes in a preheated oven. Melt the remaining butter, remove the lobster, add butter and bake for another 10 minutes. Serve the lobster with a butter sauce made with vinegar and cumin.