This is an exquisite dish just right for the upcoming valentine's day! It will make your valentine go WOW!

Lobsters is so often serve in a pungent americaine (American) sauce with tomato and garlic, but this is a more sophisticated gentle French alternative.

If possible, use a female lobster as the coral (eggs) will add vivid colour to the sauce.

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Homard a la bordelaise (Lobster with shallots and white wine)
recipe from Ann Willan's Cook It Right
serve 2

1 whole lobster (about 750g / 1 1/2 lb.)
75 g / 2 1/2 oz butter
salt and pepper
2-3 T Cognac
1 small carrot, very finely diced (brunoise)
4 shallots, chopped
1 T. flour
250ml / 8 fl oz dry white wine
60 ml/ 2 lf oz crème frache or double cream
2 T. chopped cervil or tarragon

Set the lobster on a chopping board and cover the tail with a cloth. Hold the lobster firmly by the tail. Using the point of a large knife, pierce the shell at the centre of the head all the way down to the chopping board. Continue cutting to split the tail. Turn the lobster around and, holding the head, cut it half lengthwise. Crack the claw shells, striking them with the back of the knife. Pull out and discard the stomach sac from each half. Remove the green liver (tomalley) and any greenish black coral, chop coarsely and reserve.

Melt half the butter in a sauté pan. Lay the lobster halves. Cut-side up, in the pan and season on the exposed flesh with salt and pepper. Cover the pan and sauté until the meat is done, 5-7 minutes.

Add the Cognac and carefully flame either with a lighted match or by tilting the pan to catch the gas flame. remove the lobster halves from pan.

Sauté the carrot and shallots in the pan until soft but not brown, stirring often, 3-5 minutes. Add the flour and cook for 1 minute. Add the wine and boil, stirring to dissolve the pan juices, until educed by half, 2-3 minutes. Stir in the cream, reserved liver and coral and simmer, whisking constantly, 30-60 seconds. (the coral turns red when cooked.)

Remove from the heat and add the remaining butter in 2-3 pieces, shaking the pan until butter is fully incorporated. Stir in half of the chopped herbs, reserving the rest. taste and adjust seasoning.

remove the claw meat from the shell. Remove the body meat, pulling it out in pieces. remove the tail meat and slices it on the diagonal. trim and discard the gills (dead man's fingers) from the underside of the body shell. Set the lobster shells on individual plates. Place the body meat in the bottom of each body shell. Arrange the tail meat inside the whole shell and set the claw meat in one piece on top. Spoon over sauce and sprinkle with reserved chopped herbs. if necessary warm in a low oven, 1-2 minutes, and serve.