L'armoricana style lobster

Preparation:

Preparation: Put the lobster, still alive, in a large saucepan with boiling water, immersing it on the head side, cook it for a few minutes, then remove it from the container and cut it into pieces. Start by detaching the claws from the body: to carry out this operation, make each claw perform a rotary movement. Divide the body in half lengthwise, starting from the tail, collect the liquid that comes out (marrow), then remove the stomach with the help of a teaspoon. Detach the tail from the body, using a knife, then cut in two, lengthwise, the first segment of the claws, i.e. the part with which the latter attach to the body of the crustacean. Also divide the claws transversely in two, then cut the tail, with its shell, into 2 cm thick pieces, finally detach the legs from the two halves of the body. In a large saucepan, heat the olive oil and brown the lobster pieces, previously salted and peppered, turning them continuously, until the shell has taken on a red colour. Remove the sauce from the container and add 20 g of butter and the vegetables: the shallots and garlic finely chopped, the carrots and celeriac cut into brunoise. Sauté the vegetables too, over a low heat, until they are wilted, then pour over the Cognac and set on fire. Let the alcohol evaporate, then pour the white wine and the fish fumet into the saucepan and add the tomatoes, skinned and seeded and cut into cubes, and the tarragon. Let the preparation rest, with the container covered, for 8-10 minutes. When the indicated time has elapsed, remove the lobster from the saucepan and keep it warm. Cook the cooking liquid until it has taken on a creamy consistency; mix the lobster marrow, kept aside, with the rest of the butter, pass the mixture obtained through a fine sieve and incorporate the proceeds into the cooking juices. Add the cream and finely chopped parsley to the sauce, stirring with a whisk, and season with salt, white pepper and cayenne pepper. Pour the sauce over the lobster pieces and serve.