Lobster With Paprika Cream Sauce

• 2 1 1/2-pound lobsters
• 3 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1 1/2 teaspoons paprika
• 1 tablespoon tomato paste
• 4 tablespoons Cognac
• 1 cup dry white wine
• 1 1/2 teaspoons minced fresh tarragon or 1 tablespoon dried
• Tomato-cream reduction (see recipe)
• White pepper to taste

1. Kill the lobsters by inserting a large knife where the tail meets the body, severing the spinal cord.
2. Turn the lobsters on their backs, and split lengthwise.
3. Separate the claws so they will be easier to fit into a skillet.
4. Melt butter over medium-high heat in a 12- to 14-inch, highsided skillet.
5. Briefly saute shallots, and then add paprika and tomato paste.
6. Mix well with a wooden spoon.
7. In a small saucepan, warm the Cognac over low heat.
8. Add lobster bodies, flesh side down, and claws to skillet.
9. Cook for 1 minute; add Cognac and flambe.
10. When flames die down, add white wine and tarragon.
11. Flip lobsters, baste them with pan juices, and cover.
12. Reduce heat to medium-low, and cook for 20 minutes.
13. Check occasionally, and if cooking liquid evaporates, add more white wine.
14. Remove lobsters from the skillet, and keep them warm.
15. Add tomato-cream reduction (see recipe) to the skillet, bring to a boil, and reduce liquid by half.
16. Add white pepper to taste; the dish should not need salt because of the salty lobster juices.
17. Pour sauce into a blender, including any particles that cling to the skillet's bottom.
18. Puree well at high speed.
19. Arrange half a lobster and one claw on each serving plate.
20. Pour sauce over lobster (but not lobster claw).

lobsters, unsalted butter, shallots, paprika, tomato paste, cognac, white wine, tarragon, tomatocream, white pepper

Taken from cooking.nytimes.com/recipes/5566 (may not work)