Lobster or crayfish

Ingredients for 2 servings:

• 2 lobsters or crayfish
• Water, salted
• 4 tbsp oil
• Salt
• peppercorns
• Anise seeds
• Allspice
• Thyme
• bay leaves
• tarragon
• 2 onions, possibly more
• ¼ liter white wine
• 2 cl Armagnac
• ¼ liter sauce, dark
• n. B. garlic clove(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Breton recipe

Slide the two lobsters or crayfish, claw first, into the boiling salted water and cook for about 15 minutes. Remove and let cool slightly. Separate the large claws from the lobster, cut the body and tail into quarters, first lengthwise and then crosswise, and remove the soft parts. In a saucepan, heat the oil with the herbs, crushed garlic cloves, chopped onions, salt and pepper, and the lobster pieces. Then remove the lobster pieces, discard any spices, and keep warm. Add the white wine, dark sauce, and the glass of Armagnac to the pan juices. Stir continuously and bring the sauce to a boil two or three times, strain it through a sieve, and pour it over the lobster pieces.