Island Lobster

Ingredients

• 3 medium lobsters
• 1 Tbsp. (15 mL) thyme
• 1 bay leaf
• 1 Tbsp. (15 mL) Cayenne pepper
• 1 Tbsp. (15 mL) hot mustard
• 1/4 cup (60 mL) oil
• 2 Tbsp. (30 mL) vinegar
• 1 Tbsp. (15 mL) beef consommé
• 2 Tbsp. (30 mL) tomato paste
• 1/4 cup (60 mL) butter
• 2 Tbsp. (30 mL) flour
• 1 Lemon

Preparation

Cook lobsters in boiling water with thyme, bay leaf, salt and Cayenne pepper for 20 minutes. Drain and cool.
Cut lobsters in two lengthways, sprinkle flesh with pepper, baste with mustard and drizzle with oil.
Broil for 15 minutes.
Reduce by half vinegar seasoned with salt and Cayenne pepper.
Add beef consommé to 8 oz. of boiling water.
Stir in tomato paste and cook 10 minutes.
Thicken sauce with butter, flour and remaining mustard.
Arrange lobsters on a serving platter and garnish with lemon slices.
Top with some of the sauce. Serve remaining sauce in a sauceboat.

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