Langouste Amoureuse from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• salt and freshly ground black pepper
• 6-8 tablespoons olive oil
• 2½ tablespoons fresh butter
• mirepoix bordelaise (2 carrots, 4 shallots and 1 Spanish onion, browned in butter)
• 1 live langouste or lobster (about 2½ pounds)
• finely chopped tarragon or parsley
• 4 tablespoons fresh cream
• beurre manié
• 1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
• 2 cloves garlic
• dash of cayenne pepper
• 6 tomatoes, peeled, seeded and chopped
• white stock
• ¼ pint dry white wine