Homard a l'Amoricaine

This recipe came to me from Chef Herve during French Regional Cooking class during my time at the California Culinary Academy in 1994 (I graduated in '95). This is one of my all-time favorite recipes, though it may be a little advanced for some.

4# Live Main Lobster
3/4 c olive oil
2 c onion finely chopped
1 c carrot, finely chopped
1c leek, white part only, finely chopped
1/2 c celery, finely chopped
1/3 c shallot, finely chopped
1/3 c garlic, finely chopped
3/4 c brandy
1 c white wine
2 c tomato concasse
3/4 cup tomato puree
1 c demi glace (if you don't have this at home, just don't add.)
1 c white stock
1 c heavy cream
2 T chopped parsley
2 T chopped tarragon
pinch cayenne
salt and pepper
butter

Kill lobster by cutting them in half and then into four pieces. Throw away the tip of the claw and the pincher of the claw. The tails and pinchr pieces are good to eat. The rest becomes the sauce. Set aside the tommaly in a bowl.

Saute the mirepoix. Add shallots, garlic, parsley, tarragon, salt, pepper, and cayenne. Add lobster and flambe with the brandy. Add white wine and reduce by 80%. Add tomato concassee and tomato puree. Add lobster juice (lobster blood and sea water). Add white stock, demi (if using), and cream. Cover and let simmer 10 minutes. Remove meat from sauce (tail and claws) and set aside. Puree the rest with a bazooka (huge immersion blender). Strain sauce, bring to a boil, reduce to a simmer, and finish with tomally and butter (50% tomally, 50% butter). Once tomally has been added, do not boil b/c the sauce will break. Strain again and finish with parsley, cayenne, and tarragon.

Pour sauce over meat and serve.