Lobster Americaine is an excellent recipe using Cognac with Madiera Wine or Sherry. The flavours and vibrant colours are amazing. The deep colour from the tomatoes mixed with the onions and garlic produces an amazing sauce. It flavours the lobster without overpowering it. The sauce is the Americaine part of the recipe. As a main dish, I serve this with Lobster Amercaine with a bowl of hot fluffy rice. It is best to use live lobsters for this dish and to cook them in boiling water with their shells on. The shell adds superb flavours to the dish and when cooked in the cognac, the meat takes a subtle flavour.
- Plunge the lobsters into boiling water for 1 minute.
- Remove from the water and cut in half, reserving as much liquid as possible.
- Scrape out the liver (tomalley) and any roe (coral) and reserve.
- Heat the olive oil in a large, oven-proof pan over moderate heat.
- Sauté the onions and garlic for 2 minutes, then add the lobster halves, tomato sauce, tarragon, salt, and pepper.
- Simmer for about 5 minutes, then add the Cognac and bake uncovered in a preheated 400F (200C) oven for 20 minutes.
- Remove the lobster halves to a warm platter or serving plates, strain the pan liquid through a fine sieve and reheat it.
- Add the sherry and the reserved liquid, liver, and roe, if any.
- Boil for 2 to 3 minutes to reduce slightly and pour over the lobster halves.