Lobster a L'Americaine Recipe

Heat the clarified butter and sauté the lobster pieces for 30 seconds. Add the shallots and garlic to the pan and sauté for 30 seconds more. Remove the pan from the stove and add the brandy. Return the pan to the flame, ignite the brandy and allow it to burn for a few seconds. Add the white wine, fish stock, diced tomato, sachet and cayenne.

Simmer for 5 minutes. Remove the lobster from the sauce. Remove the meat from the shells and reserve. Return the shells to the sauce.

Add the cream to the sauce. Bring to a boil and reduce by half. Strain the sauce. Return to a simmer and thicken with arrowroot if needed. Combine the whole butter into the sauce. Adjust the seasonings and serve the sauce over the lobster meat.