Homard au Vin

Bone Marrow

• Four 1½-inch pieces marrow bones
• Canola oil
• All-purpose flour

A rustic classic, coq au vin, is reimagined for an elegant lobster dish. For a traditional coq au vin, a rooster is marinated in red wine and aromatics and then braised. In this case, we marinate the lobster bodies that will be used to make the sauce in red wine with aromatics, then sear the shells, add the clarified marinade and veal stock (almost as if it were a braise), and reduce the liquid