Cut the lobsters -Vivos- in pieces, usually in this way: separate the two tweezers, give a cut behind the head, then chop the tail in three portions.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Breton baggage ingredients: |
| Several lobsters from 400 to 500 g., To a larger one. |
Breton baggage ingredients:
2. In a bowl keep its juice and coral, which at this point will have a greenish color.
3. In a pole, throw previously beaten and salty butter, and sauté on live heat the bags of vogue that, of course, we will have seasoned before, until they get red.
4. Reserve them.
5. In the same butter, poach -without that she comes to take color- an onion cut into fine slices and add two very fine chopped shalots.
6. Water with 200 ml of Muscadet (a dry white French wine: N. of the T.) and 100 ml of a fish fumet.
7. (In fact I use a broth obtained from the cooking of 3 or 4 nécoras cut into 4 pieces, in boiling water, which I reduce its cooking later.)
8. Add two spoonfuls of Brandy, 100 ml of tomato concentrate, 3 sprigs of Estragon, a pinched pepper from Cayena.
9. Cook later, over low heat, for 25 – 30 minutes.
10. Add the vagovant pieces and monitor cooking, removing often.
11. Do not pass, above all, in cooking.
12. At the end of it, add some very thin cut parsley.
13. Go through the blender the sauce thus obtained, and add the bag of vogue and the coral.
14. link the sauce with 30-40 grams of butter.
15. Pass it, finally, through the Chinese: it is heavy, but it is much more pleasant for the guests.
