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Lobster A L Americaine

Western.Chefs's picture
  Live lobsters 3 Pound (About Two 1.5 Pound Each)
  Olive oil 1⁄4 Cup (4 tbs)
  Butter 3 Tablespoon
  Finely chopped onion/3 tablespoons finely chopped shallot 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Firm tomatoes 6 , peeled, seeded and chopped
  Chopped parsley 3 Tablespoon
  Chopped fresh tarragon 1 Tablespoon
  Dried thyme 1 Teaspoon
  Bay leaf 1⁄2
  Dry white wine/Water 3⁄4 Cup (12 tbs)
  Tomato paste 3 Tablespoon
  Cayenne pepper To Taste
  Salt To Taste
  Warmed cognac 1⁄4 Cup (4 tbs)

1. Kill the lobsters by plunging a knife into the thorax Cut through the markings on the tail to make round medallions. Cut the body in half, clean it and save the coral and liver for the sauce.
2. If the lobster is to be cooked shortly after it is purchased, these advance preparations may be made by the fish dealer; in this case, the lobster must be kept cold to prevent spoilage.
3. In a large heavy skillet, heat the olive oil and add the lobster pieces. Toss and stir the pieces until the shells turn red and the meat is seared. Transfer the meat and shells to a hot platter.
4. Add the butter to the skillet and cook the onion and garlic until the onion is wilted. Add the tomatoes, herbs and wine and simmer one-half hour. Add the tomato paste, cayenne and salt.
5. Pour the cognac over the lobster pieces and ignite. Transfer the lobster to the sauce, cover and simmer fifteen to twenty minutes.

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Lobster A L Americaine Recipe