Armorican lobsters

1. Boil the very fresh lobsters in slightly salty water, drain them, let them cool and carefully remove the flesh of the shell.
2. Meanwhile, mince the onions, chop the shallot, cut the carrots into dice and crush the garlic.
3. Brown the lobster flesh in a background of oil and flambé it in cognac.
4. In a Dutch oven, put to shudder on the fire the onions, the shallots, the carrots, the garlic, the white wine then add the fish fume and the tomato concentrate. Simmer for 5 minutes.
5. Add the lobster flesh and cook for 25 minutes. Salt and pepper.
6. Fill the jars Le Parfait Super up to 2 cm from the edge. Close them and proceed without waiting for the heat treatment 75 minutes at 1200 ° C.

Tip: Before serving simmer for 5 minutes with small broths with part of the juice. You can make a thicker sauce by adding a little flour.

This recipe was created by a chef from Sète, Pierre Fraysse around 1860. Back from the United States, he opened his Anglosaxone inspiration. One evening arrived late dinners, he really had nothing in his fridges except a few lobsters. He then cuts them to live, brings them back to the oil, and "throws them" on a fall of shallots, tomatoes, garlic then adds a bottle of white wine. He draws up and says "Here is my latest creation, the American lobster".