Heat the oil and 2 tablespoons of butter in a large heavy frying pan. Add the shallots and the garlic and fry until soft but not colored. Add the lobster and flame it with the brandy. When the lobster turns bright red add the wine, stock, meat glaze or jelly, tomatoes, a little parsley, & pinch of cayenne. Salt and pepper to taste. Simmer covered for 15 to 20 minutes, or until the lobster is cooked. Transfer the lobster pieces to a serving dish. Remove and discard the shell. Keep the lobster warm. Boil the juices in the pan until there is only 1 cup left. Mix in the coral, liver, and 1 tablespoon of butter. Strain the sauce into a clean pan and reheat to just below the boiling point. Whisk in the remaining butter. Pour over lobster.{$7e}(Original recipe for 2)
