Lobster In Tarragon Sauce

Preparation:

Preparation: Cut the lobster meat into small pieces and keep the innards aside. Heat 50 g of butter, let the well-minced onion, celery and carrot brown. Add the lobsters. When browned, add salt and pepper and sprinkle with half a glass of brandy. Let it evaporate, add a teaspoon of mustard and the chopped tarragon leaves. Wet with a glass of wine and cook over low heat, covered, for 10 minutes. Remove from the heat and keep warm. Pass the cooking sauce, add the minced innards, the remaining butter and brandy and the juice of half a lemon. Put on the fire and let it reduce a little. Adjust salt and pepper. Serve the lobsters covered with the sauce. Accompanying wines: Chardonnay Delle Langhe VdT From Piedmont, Sauvignon Farnetella VdT From Tuscany, Nozze D'Oro IGT From Sicily.