Lobster, Provencal Style

Divide into equal pieces two medium sized raw lobster tails, season them with salt and mignonette, and saute them in oil over a very hot fire, turning them round so that they color nicely on both sides. Mince up very finely eight ounces of onions, cutting them first in halves, and suppressing the root and stalk, put them in with the lobster with salt, pepper, mignonette, a bunch of parsley, garnished with thyme and bay leaf, half a pint of tomato sauce (No. 549), and four spoonfuls of burnt brandy, boil a few minutes; take out the pieces of lobster, strain the sauce through a sieve, and reduce it over a brisk fire with a bottleful of white wine, despumate the sauce, and when nearly reduced, put back the lobster, season to taste, and serve.