Homard a L'Armoricaine Lobster in sauce of wine, tomatoes, and onions. 4 or 5 lobster tails (about 4 pounds in their shells), defrosted and cut in two or three pieces each 1/4 cup olive oil 1/4 pound plus 2 T butter 1 crushed garlic clove 1 minced shallot or scallion 1 T tomato paste 3 large ripe tomatoes, peeled 2 cups dry white wine 3 T flour 1/2 cup Cognac 1 T minced parsley 1 tsp tarragon 1 small bay leaf, crumbled 1/4 tsp thyme salt, pepper, a dash of cayenne, a dash of Tabsco hot water (about 2 cups) Heat oven to medium (375).  Heat olive oil and 3 T butter in a large sauce pan; when very hot, add the lobster pieces, plus salt and pepper. Saute the lobster for 5 minutes, turning and stirring over fairly high heat until cooked; drain away the fat.  Add garlic and minced shallot to the pan, plus Cognac; heat briefly and flame, turning and twisting the pan until all lobster pieces are bathed in the flaming brandy. When flames die, add the white wine, tomato paste, coarsely cut tomatoes, parsley, tarragon, bay leaf, thyme. Mix well and transfer to an ovenproof casserole . . . adding enough water to bring the sauce just to cover lobster. Stir gently to distribute water in and around the sauce.  Cover and bake for 20 minutes. Remove the lobster pieces to a warm serving dish.  Over high heat, bring the sauce to a boil and reduce for 5 minutes. Stir the flour smooth with a little water, crushing out all lumps. Add a bit of the hot sauce to the flour, and stir until there are no lumps; then return to the sauce pot and simmer very gently for 5 minutes, adding a dash of Cayenne and a dash of Tabasco sauce. Pour the sauce over the lobster pieces, and sprinkle with parsley.