Lobster or Spiny Lobster, American Style

Cook in a court bouillon some medium sized lobsters, proceeding exactly as described in crawfish au court bouillon (No. 1009); drain and then split them lengthwise in two. Cover with sweet oil in a sautoire, some onions and shallots both finely minced, also thyme and bay leaf; lay the lobsters over, the cut side on top, heat for a few minutes, season, and pour into the bottom of the sautoire, two gills of white wine, and the same quantity of court bouillon stock; cover closely and boil over a good fire for twelve minutes, then keep it warm without boiling for ten minutes longer. Drain, strain off the liquid, put it back to reduce to a half-glaze, then thicken it with tomato sauce (No. 549), mingling in a few spoonfuls of Madeira wine. When the sauce is finished, take it from the fire and butter it with fresh butter, adding a dash of cayenne pepper, and half a gill of burned brandy; dress and pour the sauce over the whole.