The lobster/vogue must be cut firstly longitudinally.
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| Ingredients to make lobster to the American: |
| 1 kilogram of boogavante, which can be replaced by a lobster, the animal has to be alive 3 Coñac generous glasses, if it is one of the good best, a good brandy is also good 1 pinch of Cayena pepper to taste, but put at least a little, that a little bit the sauce 1 pinch of chopped parsley |
Ingredients to make lobster to the American:
2. For those who believe that the procedure is a bit violent and unpleasant (if death is made, death is instantaneous), you can use the procedure of having a short broth of boiling fish and putting the head animal, cooking it 2 minutes maximum .
3. The rest of cuts etc. As if we do live.
4. If you use the method of cooking it, have an appropriate tablet to place it between the legs and tail and tie the bug, since if it cannot jump boiling and burn water.
5. Well we already have the lobster cut longitudinally and now we will cut them into pieces, we will try I use liquid and coral.
6. Condition the lobster pieces with salt and pepper.
7. In a wide pan, better a sautractor, put the oil and when it is hot saute the lobster pieces, move them a lot and in 3 or 4 minutes they will be red, you take them out and keep them hot.
8. In the oil that is in the saving sautés you saute the scalves and garlic, incorporate the cognac and give fire until the flames are extinguished, (security: do not do it under the extractor bell, you would run the risk of provoking a fire) , Once the flames have been extinguished, you put the saving to the fire, you add the wine, tomato and pepper of Cayena, when you start boiling it you cover it and have it about 12 minutes, add the lobster pieces and have them until they are made , time depends on the size of the pieces, but there will be no need for more than 6 or 8 minutes, you take out the pieces to the source of serving.
9. During this cooking, the corals and liquid reserved with the tarragon and the butter well.
10. When you have taken the lobster pieces, let the sauce reduce and when this thick you add the mashed.
11. join the heat well but without boiling and pouring the sauce over the lobster.
12. Sprinkle it with parsley and to the table without cooling.
