2 - pound lobster, cleaned
1 tsp. Kosher salt
1/8 teaspoon ground white pepper
1/4 cup olive oil
3 tomatoes, peeled, seeded and chopped
2 tablespoons Calvados, warmed
1 cup dry imported hard cider or dry white wine
1/2 teaspoon saffron
1 shallot, minced
1/2 clove garlic, pressed
2 tablespoons butter
1 egg yolk
chopped fresh parsley for garnish
Season the lobster pieces with salt and pepper. Heat the oil in a large skillet and sauté the lobster over high heat for several minutes, turning the shells constantly until bright red. Add the tomatoes and bring to a boil. Lower heat, add the warmed Calvados and flambe. Add the cider (or wine) and saffron. Cover pan and simmer for 20 minutes.
Sauté the shallot and garlic in butter until translucent. Add the lobster coral and tomalley. Cover and simmer for 3 minutes. Keep saucepan over very low heat.
Remove the lobster from the skillet and keep hot. Reduce the lobster liquid slightly over high heat, then add it to the coral and tomalley. Beat the egg yolk well in a bowl. Slowly beat in a few tablespoons of the sauce, then gently stir the mixture into the remainder of the sauce. Heat very gently. Do not boil.
Arrange the lobster on a heated serving platter and pour the sauce over it. Garnish with parsley.