Ingredients

1/4 cup Butter

2 medium Carrots, diced

1 small Onion, chopped

4 Rock lobster tails

1 tbsp Olive oil

1/2 tsp Salt

1 pinch Cayenne pepper

1/2 cup Dry white Bordeaux wine

3 tbsp Tomato paste

1/8 cup Fish stock

1 stock cube

Method

In small, heavy saucepan, heat 2 tbsp butter.

Add carrots and onion.

Cover and cook over very low heat for 30 minutes.

Meanwhile, cut lobster into pieces approximately 2 inches long.

In a pan, heat oil and 1 tbsp butter.

Add lobster and cook rapidly until shell turns red.

Add salt, cayenne pepper, carrots and onion from saucepan, wine, tomato paste, fish stock (or bottled clam juice), and stock cube.

Bring to boil.

Cover and cook over moderate heat for 10 minutes.

Remove lobster to heated serving dish and keep warm.

Lower heat under pan and cook for 10 minutes, or until liquid in pan is reduced to approximately half its original volume.

Take pan off heat.

Add remaining butter, divided into small pieces, stirring until butter is melted and sauce is well blended.

Pour over lobster.

Serve hot.

Serve with rice.

Cooks Comments and Tips

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