Lobster in Cognac and tomato sauce | Gourmet Traveller

Ingredients

• 3 small live lobsters (200gm each), killed humanely
• 120 gm softened butter
• 2 tbsp olive oil
• 1 celery stalk, finely diced
• 1 small carrot, finely diced
• 6 golden shallots, finely diced
• 1 garlic clove, crushed
• 120 ml Cognac
• 375 ml dry white wine
• 150 ml fish stock
• 3 vine-ripened tomatoes, blanched, peeled and diced
• 2 tbsp tomato paste
• 1½ tbsp French tarragon leaves