• 2 lobsters (about 800 g)
  2 big tomatoes (peeled)
  1 sprig of fresh tarragon
  1 bunch of thyme sprigs
  1  bunch parsley
  2  shallots (finely chopped)
  2 cloves of garlic (finely chopped)
  1⁄3 teaspoon cayenne pepper
  1⁄2  glass of olive oil
  1⁄2  bottle of Muscadet
  1 small glass of good quality cognac 1⁄2 teaspoon sugar
  1 walnut-sized piece of butter

Preparation

The lobsters are added one by one to boiling water for 3 minutes each, they are then quenched, allowed to cool down and after cooling cut in half. Now the garlic and shallots are briefly browned in a pan. Then the quartered tomatoes, sugar, herbs, salt and pep- per are added and cooked on low heat for 5 minutes. Thereafter add the white wine and the halved lobster, cover the pan and cook for 15 minute