Lobster in the American Style Recipe by Chef Jean Imbert

In this recipe, we will use all parts of the lobster. To start, separate the head from the body; we will use the head to make the sauce. Cut the claws and tails of the lobsters.

Bring water to a boil, add black peppercorns. First, immerse the lobster tails for 3 minutes, then cool them in ice water. Continue with the claws in the same water for 5 minutes and cool them as well.

Shell them and store them in the fridge.

Sauce: Cut the lobster heads into four pieces. In a pot, make a brown butter, then add the lobster meat. Sprinkle with chili powder. Sauté until they have an even color.

Then add all the previously chopped aromatic garnish, and flambé with brandy. Deglaze everything with white wine and add your ripe tomatoes cut into quarters (you can also do this with tomato paste or homemade tomato sauce).

Moisten with water and simmer for 1 hour. Strain your sauce through a sieve. Press down on the carcasses with a slotted spoon to extract the maximum liquid, then filter everything through a cloth.

Reduce your sauce by half, gently. Infuse the basil leaves, flat-leaf parsley, lemongrass, and sliced lemon for 10 minutes. Strain again. Finally, add the liquid cream and reduce further to achieve a velvety sauce.

Garnish: Wash your carrots. Do not peel them. Preheat your oven to 180°C. In a roasting pan, arrange your carrots, sprinkle with salt, add a little thyme, two unpeeled cloves of garlic, brush everything with grape seed oil, then bake. Cook for 20 minutes, turning them regularly. Take your squash and bake it in an oven at 250°C for 30 minutes.

Check the cooking by inserting the blade of a knife. Don't be afraid to burn its skin; the flesh will be even better. After cooking, remove the flesh from the squash and mash it with a fork. Season simply with salt, freshly ground pepper, and extra virgin olive oil.