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LOBSTER (a l'Americaine)

Break the tails off one or two raw lobsters, cut the body shell in two, take off the legs, and cut the meat in equal-sized slices. Now put one or two spoonfuls of oil into a saucepan and heat it well; add the pieces of lobster, and brown over a clear fire. When half done add some carrots, onions, and garlic cut in small dice. Continue to brown a little, then moisten with a glass of white wine, season with pepper and salt and a pinch of cayenne; add a spoonful of tomato sauce and a bouquet garni, put the lid on the saucepan, and cook from ten to fifteen minutes, shaking the lobster occasionally. Add a small glass of brandy, and thin the sauce with a spoonful of stock. Take out the bouquet garni, and place the rest on a hot dish with the sauce poured over. Squeeze a few drops of lemon-juice over, and serve hot.