Homard à l'Armoricaine

Step 1

Place lobster in freezer for 15 minutes to chill, then place on cutting board.

Step 2

Cut lobster in half lengthwise with a sharp knife. Remove and discard the dark vein and gritty sac near the head.

Step 3

Crack claws with the back of a knife or a mallet to allow sauce to penetrate during cooking.

Step 4

Heat 1 tbsp butter in a large skillet over medium-high until foaming. Pat lobster halves dry with paper towels.

Step 5

Place lobster halves cut-side down in the skillet. Sear without moving for 4 minutes until shell turns bright red.

Step 6

Flip lobster. Sear flesh side for 3 minutes. Transfer to a plate and set aside.

Step 7

Add remaining 1 tbsp butter to the skillet. Add shallots and garlic. Cook until fragrant and softened, ~2 minutes.

Step 8

Stir in tomato paste and cook for 1 minute, coating the pan. Deglaze with brandy, scraping up browned bits.

Step 9

Add white wine and simmer for 2 minutes to reduce slightly. Pour in crushed tomatoes and stock.

Step 10

Return lobster halves to the skillet, nestling them flesh-side up in the sauce. Reduce heat to medium-low.

Step 11

Cover and simmer for 12–15 minutes until lobster is opaque throughout and tender when pierced with a fork.

Step 12

Transfer lobster to a warm plate. Raise heat to medium-high and simmer sauce for 3 minutes to concentrate flavors.

Step 13

Pour sauce over lobster. Garnish with fresh tarragon or parsley. Serve immediately with crusty bread.