Lobster a L'americaine (homard a L'americaine)

For this dish is is essential to use live lobster. Cut the spinal cord by inserting a knife where the tail and body met. Cut off the claws and tip of tail. Break shell of claws. Split carcass lengthwise. Cut head in two and remove gritty substance. Cut tail into 5 or 6 slices. Remove all creamy parts (coral) and reserve. Heat oil in pan, add pieces of lobster and cook quickly on both sides until shell turns red. Season with salt and freshly ground pepper. Remove from pan, and keep hot. Put onion into the same pan, cook slowly until very tender, but not brown, stirring frequently. When the onion is almost cooked, add the shallots and garlic. Stir to mix thoroughly. Drain off the oil. Moisten with white wine and fish stock. Add 2 tablespoons brandy. Peel tomatoes and squeeze out seeds, chop coarsely, and put in pan. Add tarragon and cayenne pepper. Lay the pieces of lobster on this foundation of herbs and vegetables, cover and cook for 20 minutes. Drain the pieces of lobster, arrange on a dish and keep hot. Remove tarragon from the pan juices. Reduce the juices by half, add coral pounded and mixed with 4 tablespoons butter, chervil and a little freshly chopped tarragon.Remove pan from fire and whisking constantly, incorporate the remainder of the butter and brandy. Pour this sauce over the lobster and sprinkle with chopped parsley. Serve with Rice Pilaf. Serves two.