Lobster a la Camille

Heat in a sautoir some good sweet oil, and throw into it live lobsters, each one cut across into twelve pieces; season with salt, pepper, mignonette, thyme, bay leaf and cayenne pepper; toss them over a brisk fire for twelve minutes, then add three medium fresh tomatoes, peeled, seeded and cut in dice, a few parsley leaves and a clove of crushed garlic; let reduce for ten minutes, then pour in a gill of brandy, set it on fire, and as soon as it is extinguished pour in two gills of white wine, reduce to half, and just when ready to serve, add some meat glaze (No. 402) and lemon juice.