Title: Lobster a l'Americaine
Categories: Seafood
Yield: 2 Servings

1 liv	e lo	bster, about 1 1/2 lbs.
	1 o	z butter, softened

2 oz oil 1 Tbsp shallot, chopped fine 1/2 tsp garlic, chopped fine 2 oz brandy 6 oz white wine 4 oz fish stock 4 oz tomato concassee* or tomato puree 1 tbsp chopped parsley pinch cayenne

* Peeled, seeded and chopped fresh tomato

Cut the lobster into serving pieces: This means to stab it behind the head to kill it, then cut off the claws and legs. Cut or break off the tail, and cut it into 3-5 pieces. Now cut the body section in half, and pull out the stomach (a greyish sack near the head). Reserve the tomalley (liver -- the light green stuff that appears to occupy most of the body section), and the roe (if its a female, and if it's the right time of the year, the eggs will be behind the tomalley, extending toward the tail section, they are a very dark greenish-black when uncooked).

Mash tomalley and roe in a small bowl with the soft butter.

Heat the oil in a saute pan and add the lobster pieces. Saute over high heat until the shells turn red.

Drain off the oil by tilting the pan and holding the lobster in with the pan lid. Add the shallot and garlic to the pan. Saute for a few seconds.

Remove from the heat and add the brandy. Return to the heat, and add the wine, fish stock, tomato, chopped parsley and cayenne.

Cover the pan and simmer until the lobster is cooked, about 10-15 minutes.

Remove the lobster from the cooking liquid and place it on a serving platter or in broad soup plates for service. The meat may be left in the shell or removed from the shell, as desired.

Reduce the cooking liquid over high heat to about 6 oz. Remove from the heat and stir in the mixture of butter, tomalley and coral. Heat the sauce gently for a minute, but do not boil or it will curdle. Adjust the seasoning.

Strain the sauce and pour it over the lobster. Serve immediately.

Adapted from a recipe in Professional Cooking by Wayne Gisslen

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