Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------------LOBSTER BUTTER-------------------------------
2 1/2 lb Lobster 1 ea Thyme, fresh, sprig OR
2 tb Butter, clarified ** 1/4 ts Thyme, dried
1 sm Onion, coarsely chopped 1 ea Tarragon, fresh, sprig OR
1 ea Carrot, peeled and coarsely 1/4 ts Tarragon, dried
-- chopped 1 ea Bay leaf
1 ea Celery stalk, trimmed and 2 tb Cognac
-- coarsely chopped 3 lb Butter, unsalted
1 ea Garlic clove, peeled, 1/3 c Tomato paste
-- crushed

------------------------------LOTTE AND SAUCE------------------------------
18 ea Lotte, (Monkfish), skinned 2 c Cream, whipping
-- fillet, (# 2 oz each) Salt (to taste)
1/2 c Butter, clarified ** Pepper, white (to taste)
1/4 c Shallot, finely chopped Parsley, sprigs
1/4 c Cognac

** See recipe for Clarified Butter.

For Lobster Butter:
===================

Steam or boil lobsters until just tender, 8 to 10 minutes.

Cool, then remove all lobster meat from shells. Refrigerate
meat, covered; set aside.

In large saucepan, heat 2 tablespoons clarified butter. Add
onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss
over high heat 3 minutes.

Add lobster shells, stirring; then add 2 tablespoons Cognac and
stir for 3 minutes.

Add butter and tomato paste and simmer gently, covered, 2 to 3
hours.

Strain, pressing solids firmly. Set aside for 15 minutes.

Skim any froth from surface and strain again through several
layers of dampened cheesecloth, leaving behind any milky residue in
bottom of pan (discard residue.) Cool, then chill or freeze in small
containers.

For Lotte and Sauce:
====================

Pat lotte dry; sprinkle with salt and pepper.

Heat 1/2 cup clarified butter in heavy large skillet over medium
high heat. Working in batches if necessary, saute lotte until lightly
golden, about 2 minutes per side. Scatter shallot around fish and
cook 2 minutes longer.

Pour in 1/2 cup Cognac and cook 1 minute longer. Transfer to
warm serving plates and keep warm.

Add 1 cup cream to skillet and reduce by half.

Add remaining cup and boil until thick enough to coat a spoon
lightly. Lower heat and spoon in the 1/2 cup lobster butter a little
at a time, whisking constantly.

Strain sauce into clean saucepan. Cut reserved lobster meat into
thick slices and add. Simmer gently 2 minutes.

Place lobster pieces between pieces of lotte. Nap with sauce;
garnish with parsley and serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Stanley Kramer, Oyster Bar and Restaurant,
: Grand Central Station, NYC

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