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1
Kill the lobsters by inserting a large knife where the tail meets the body, severing the spinal cord.
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2
Turn the lobsters on their backs, and split lengthwise.
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3
Separate the claws so they will be easier to fit into a skillet.
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4
Melt butter over medium-high heat in a 12- to 14-inch, highsided skillet.
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5
Briefly saute shallots, and then add paprika and tomato paste.
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6
Mix well with a wooden spoon.
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7
In a small saucepan, warm the Cognac over low heat.
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8
Add lobster bodies, flesh side down, and claws to skillet.
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9
Cook for 1 minute; add Cognac and flambe.
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10
When flames die down, add white wine and tarragon.
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11
Flip lobsters, baste them with pan juices, and cover.
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12
Reduce heat to medium-low, and cook for 20 minutes.
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13
Check occasionally, and if cooking liquid evaporates, add more white wine.
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14
Remove lobsters from the skillet, and keep them warm.
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15
Add tomato-cream reduction (see recipe) to the skillet, bring to a boil, and reduce liquid by half.
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16
Add white pepper to taste; the dish should not need salt because of the salty lobster juices.
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17
Pour sauce into a blender, including any particles that cling to the skillet's bottom.
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18
Puree well at high speed.
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19
Arrange half a lobster and one claw on each serving plate.
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20
Pour sauce over lobster (but not lobster claw).
