Lobster a la Duglere

Cut live lobsters into pieces, heat some butter in a sautoir, and when hot range the pieces of lobster one beside the other; fry them over a quick fire, then moisten with brandy, set it on fire, add Madeira and white wine, seasoning with salt, pepper and a little cayenne pepper; add to it some peeled, pressed and cut up tomatoes, a clove of crushed garlic, and a good, cooked mirepoix (No. 419). As soon as the lobsters are done, lay them in a dish, reduce the sauce with veloute (No. 415), and incorporate into it just when ready to serve, some butter and lemon juice; pour this over the lobster, and dredge the surface with a pinch of chopped chervil and chives.