Homard à l'américaine

Method

1. 1 Chop the lobster into pieces, keeping the roe in the head to make the sauce.
2. 2 Pan-fry the shrimp in olive oil for 4 minutes until the shells turn bright red, then remove from the pan.
3. 3 Sauté dried shallots, garlic, and chili peppers, then pour in Cognac and burn to evaporate the alcohol.
4. 4 Add the tomatoes and white wine, bring to a boil, then reduce heat and simmer for 15 minutes.
5. 5 Return the shrimp to the pan and simmer for 10 minutes, then whisk the shrimp roe with butter at the end to thicken the sauce.
6. 6 Sprinkle with finely chopped tarragon and serve with white rice.

With an appliance

• Oven 1 hr

  Replace step 5: place the lobster in the sauce, cover, and simmer on the middle rack of the oven at 180 degrees for 8 minutes; add the lobster roe with the butter after removing the pot to prevent the meat from becoming dry.