Braised Lobster with Tomato Confit

Name: Braised Lobster with Tomato Confit
Yield: Serves 2
Ingredients: salt and pepper, to taste; 4 plum tomatoes, peeled, deseeded and quartered; 2 sprigs of basil, to garnish; 1 small shallot, finely chopped; 1 small clove garlic, finely chopped; 1 litre (40 fl oz/2 pints) fish stock; 200 ml (7 fl oz/⅓ pint) crème fraîche; 1 tsp tomato purée; 50 ml (2 fl oz) olive oil; 50 ml (2 fl oz) brandy; 100 ml (3½ fl oz) white wine; 1 bay leaf; 1 lobster (about 1 kg/2 lb); 1 sprig of thyme

Preparation info

Serves
2

Difficulty
Easy

Appears in

Le Cordon Bleu Matching Wine with Food

By Le Cordon Bleu

Published 2010

About

This elegant seafood dish is just right for excellent Chardonnay or white Burgundy.

Ingredients

1 bay leaf
1 sprig of thyme
1 lobster (about

Fish course
Pescatarian
Gluten-free

Method

Bring a large pan of water to the boil and add the bay leaf and thyme. Boil the lobster for 8-10 minutes, then remove and leave to cool. Shell the lobster tail and claws, discarding the head and innards.

Sauté the lobster shells in 2 teaspoons of the olive oil. Add the tomato purée, white win