Lobster In Tarragon Sauce

• 2 lobsters, boiled
• 3 1/2 ounces butter
• 1 onion, finely chopped
• 1 stick celery, finely chopped
• 1 carrot, finely chopped
• 2 fluid ounces brandy
• 1 teaspoon herb mustard
• 1 fresh tarragon sprig, finely chopped
• 6 fluid ounces dry white wine
• 1/2 lemon, juice of, strained
• salt and pepper

1. Cut open the lobsters and remove the meat, reserving the tomalley and coral.
2. Melt 2 oz (50 grams) of the butter in a pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes.
3. Add the lobster meat and cook until lightly browned, then season.
4. Add half the brandy and cook until has evaporated, then add the mustard and tarragon.
5. Pour in wine, cover and simmer for 10 minutes.
6. Remove the pan from heat, transfer the lobsters to a plate and keep warm.
7. Strain cooking liquid into a clean pan.
8. Chop the tomalley and coral a add to the pan with the remaining butter, remaining brandy a lemon juice.
9. Cook over a medium heat until slightly reduced, season.
10. Serve the lobsters covered with the sauce. Serves 4.
11. That's it!

lobsters, butter, onion, celery, carrot, fluid ounces brandy, herb mustard, tarragon, white wine, lemon, salt

Taken from www.food.com/recipe/lobster-in-tarragon-sauce-438083 (may not work)