Peel and chop the onions and garlic. Scald and peel the tomatoes, split them in two, to spop them and crush them a little. On the work table separate the legs from the lobsters and break them with a deck or a nutcracker. Chop the body and salt and pepper pieces.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make the American vogue: |
| 4 half kilo boogers (c/u) 1/2 kg. of tomatoes 2 onions 75 gr. of butter 1/2 liter of fish fumet 1 glass of the water of dry white wine 1 glass of the wine from Armagnac, cognac or brandy 2 pinches of ribragon 1 sprig of parsley laurel tomillo tomillo tomillo tomillo tomillo tomillo tomillo tomillo tomillo tomillo tomillo tomillo thyme olive oil two cloves of garlic salt pepper |
Ingredients to make the American vogue:
2. Heat the oil in a pan and make the roundabout rounds on both sides until the shell is very red, remove them and reserve them in heat. Split in two the heads of the vagovants and get the edible inside.
3. In the same pan do over very soft heat, onions, garlic, tomatoes dressing the mixture with a row, parsley, laurel and thyme; When, it is made on the bogavante pieces, the set with the Armanac and flamea is sprayed. Once you flamed add the white wine and let reduce over low heat a few minutes; Add the fumet take to boil and cook for 15 minutes.
4. Meanwhile, crush with a fork everything taken from the head of the bugs and mix them well with a little butter. When the lobster is finished, take out the pieces again, let the sauce reduce and incorporate the remaining butter and corals, beating the set, boil and immediately remove from the heat, try salt and pepper and pass the sauce through a Chinese . Place the prayers of vagovant in the dishes and cover them with the sauce.
