Lobster with butter and cream sauce, strip steak and salad

I used this sauce as a start, leaving out the vermouth and brandy and shrimp stock, using instead about 1/8 C. bourbon and extra cream.  Cooked the Lobster in a skillet with some oil until the shell turned red, then transferred it to the oven @ 450º for about 15 minutes. I served the sauce under the lobster and the Buerre Mont over the top.

The salad was made with lettuce, garden tomatoes, radishes, carrots, green onions and some chicken salad I made yesterday.

Saved some of the Buerre Mont for the smashed potatoes which we also had with some sour cream.

When I was at Crown Center today, I got some Galaxy BBQ sauce which won best sauce in the 2012 American Royal BBQ sauce contest for the steak.

 Lobster à l'américaine 

Yield: 4 servings

2 (2-pound) whole Maine lobsters

Sauce:

1 tablespoon canola oil

1/2 cup sliced shallots

2 tablespoons sliced garlic

1 1/2 tablespoons black peppercorns

2 tablespoons tomato paste

1/2 cup brandy

1/2 cup vermouth

2 cups Shrimp Stock

1/4 cup whipping cream

1 basil sprig

2 tarragon sprigs

1/2 teaspoon fine sea salt, divided

1/8 teaspoon freshly ground white pepper

Beurre mont

2 tablespoons water

1/2 cup unsalted butter, cut into large pieces

Preparation

1. To prepare the lobsters, plunge a heavy chef's knife through each head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes. Twist off claws where they join the bodies; set claws aside. Twist off tails from the bodies. Reserve bodies. Place tails on a cutting board; press to flatten. Cut in half lengthwise. Remove the vein that runs down the center of each tail. Cover and refrigerate tails.

2. Bring a large saucepan of water to a boil. Add claws to boiling water; cook 5 minutes. Remove claws from pan, and cool. Separate knuckles from claws. Remove meat from knuckles and claws.

3. To prepare sauce, heat canola oil in a large, shallow saucepan over medium-high heat. Add lobster bodies to pan; cook for 5 minutes, stirring occasionally. Add shallots and garlic; sauté 1 minute. Add peppercorns and tomato paste; reduce heat to medium, and cook 1 minute, stirring constantly. Stir in brandy and vermouth; cook until liquid is reduced by half (about 5 minutes). Add 2 cups Shrimp Stock; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add cream, basil, and tarragon; simmer for 5 minutes. Strain mixture through a fine sieve over a bowl. Discard solids. Stir in 1/4 teaspoon salt and ground white pepper. Keep warm.

4. Preheat oven to 350°.