Lobster Bordelaise

Serve Lobster Bordelaise in a sauce of tomatoes, onions, shallots and spices.

Cut some live lobsters into eight pieces, crack the claws without spoiling the shape, put them in a saucepan and cover with white wine, a little garlic, two bay leaves, a small bunch of parsley and thyme, and a little pepper and salt; place the lid on the saucepan and let the mixture boil for twenty-five minutes, stirring often to prevent burning. When they are cooked take each piece of lobster out, dry in a cloth, and replace them in a clean saucepan. Fry a few slices of onions and shallots in butter, and when they are browned stir in a little flour, cook it, then pour in some of the liquor in which the pieces of lobster were cooked. Stir over the fire for ten minutes, then mix in a teacupful of tomato sauce, a pinch of cayenne, the pieces of lobster, and warm them again. Arrange the lobster on a hot dish in such a way that they will not have the appearance of being cut, put the claws around, pour over the sauce and serve.