Lobster with Shallots, Tomatoes, and Cayenne
This is Brittany's most famous seafood dish—every Breton chef has a favorite version.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Fine-mesh sieve
- Rolling pin
- Pot
- Skillet
- Chef's knife
- Cutting board
- Kitchen towel
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Stove
- Plate
- Serving bowl
Ingredients
- 2 (3-lb.) live lobsters
- 1⁄4 cup extra-virgin olive oil
- 1 medium yellow onion, peeled and finely chopped
- 3 medium shallots, peeled and minced
- 1 clove garlic, peeled and minced
- 2 carrots, peeled, trimmed, and finely diced
- 2 tomatoes, chopped
- 2 Tbsp. tomato paste
- 2 cups white wine
- 3 Tbsp. butter, softened
- 1⁄2 tsp. cayenne pepper
- 2 Tbsp. crème fraîche
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