Homard À L'Américaine

Sear the lobster pieces in hot oil until the shells turn red, then remove them.

Cook shallots and garlic in the pan, then add tomato paste and chopped tomatoes.

Deglaze with brandy and white wine, scraping up the browned bits.

Add fish stock and return the lobster to simmer until just cooked through.

Whisk in butter and tarragon, then serve with parsley and plenty of sauce.