Lobster with Tomato and Wine Sauce (Lobster à la larmoricaine)

Name: Lobster with Tomato and Wine Sauce
Ingredients: 1 large lobster; 150g of butter; salt and pepper to taste; 4 tablespoons of olive oil; 4 to 5 tablespoons of cognac; 2/3 cup of white wine; 2 green onions, chopped; 6 tomatoes; 1 tablespoon of chopped parsley; 1 clove of garlic; 1 tablespoon of beef extract dissolved in 6 tablespoons of water; 100g of butter; juice of 1/2 lemon

1
1 large lobster
2
150g of butter
3
salt and pepper to taste
4
4 tablespoons of olive oil
5
4 to 5 tablespoons of cognac
6
2/3 cup of white wine
7
2 green onions, chopped
8
6 tomatoes
9
1 tablespoon of chopped parsley
10
1 clove of garlic
11
1 tablespoon of beef extract dissolved in 6 tablespoons of water
12
100g of butter
13
juice of 1/2 lemon

Ingredients

1
1 large lobster
2
150g of butter
3
salt and pepper to taste
4
4 tablespoons of olive oil
5
4 to 5 tablespoons of cognac
6
2/3 cup of white wine
7
2 green onions, chopped
8
6 tomatoes
9
1 tablespoon of chopped parsley
10
1 clove of garlic
11
1 tablespoon of beef extract dissolved in 6 tablespoons of water
12
100g of butter
13
juice of 1/2 lemon

Directions

1
Cut the lobster in half
2
Remove a sac near the head
3
Remove the coral that's soft and greenish
4
Mix with 70g of butter (used later for the sauce)
5
Remove the legs, break the claws to make it easier to remove the meat from the lobster after cooking
6
Cut the lobster in 3 to 4 pieces and season with salt and pepper
7
Heat the olive oil and 30g of butter
8
Add the lobster and stir until the shell is well-cooked and the meat is cooked through
9
Add the cognac, wine, green onions, tomatoes without seeds and chopped, parsley, garlic, and beef extract
10
Cover and cook for about 18 minutes
11
Arrange the lobster pieces in a deep dish
12
Add the coral to the liquid that remained in the pan and cook for a few seconds
13
Remove from heat and add the remaining butter in small amounts
14
Add lemon juice
15
Serve over the lobster and garnish with parsley.