Lobster a la Bonnefoy

Chop up two ounces of onions and two shallots, fry them in oil without letting attain a color, and add to them two live lobsters' tails cut in pieces across three-eights of an inch thick with their shells. Saute them for a few moments over a brisk fire, and season with salt, cayenne, a bunch of parsley, garnished with thyme, and a clove of garlic, moisten with a pint of white or red wine; cover the sautoire, and cook the lobsters for fifteen minutes, then drain off the pieces, dress them in a pyramidal form on a dish, and add to the broth a few tablespoonfuls of tomato sauce (No. 549), and espagnole sauce (No. 414). Pound the creamy parts picked from the bodies with a little cayenne pepper, press it through a sieve, and stir it into the sauce with some minced mushrooms; pour this over the lobsters, and finish by sprinkling the surface with chopped parsley; add a little finely shredded tarragon leaves.