Ingredients
For the lobster
- 4 half lobsters, in their shells
- 4 shallots
- 2 stalks celery
- 1.5 dl white wine
- 1 carrot
- 25 g Bresc Garlic chopped
- 1.5 dl fish stock or lobster fond
- 70 g Bresc Strattu di pomodoro
- 50 g butter
- 1 dl brandy
- 500 g tomato chunks (tinned)
- 2 dl cream
- 2 dessertspoons tarragon, chopped
For the potato mousseline
- 300 g floury potatoes
- 1 dl milk
- 50 g butter
- dash of cream
- salt and pepper to taste