Homard à l’armoricaine

• 6 lb (2.75 kg) live lobsters
• 2 fl oz (50

Cut the lobsters in half down the middle of the body. Cut the tail in chunks following the line of the joints. Reserve the coral. Break open the claws without crushing the meat.

In a large saucepan heat the oil and toss the lobster chunks in it until they turn red. Pour off the excess oil.

De-glaze the pan with the Calvados and flame it. Add the shallots, garlic, parsley, tomato