Lobster Bordelaise

Cut some live lobsters into eight pieces, crack the claws without spoiling the
shape, put them in a saucepan and cover with white wine, a little garlic, two bay
leaves, a small bunch of parsley and thyme, and a little pepper and salt ; place the
lid on the saucepan and let the mixture boil for twenty-five minutes, stirring often to
prevent burning. When they are cooked take each piece of lobster out, dry in a
cloth, and replace them in a clean saucepan. Fry a few slices of onions and shallots
in butter, and when they are browned stir in a little flour, cook it, then pour in some
of the liquor in which the pieces of lobster were cooked. Stir over the fire for ten
minutes, then mix in a teacupful of tomato sauce, a pinch of cayenne, the pieces of
lobster, and warm them again. Arrange the lobster on a hot dish in such a way that
they will not have the appearance of being cut, put the claws around, pour over the
sauce and serve.