Lobster à l’Américaine

Preparation info

  • Difficulty

    Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Split a live lobster and put in a large omelet pan sprinkle with one-fourth onion finely chopped and a few grains of cayenne, and cook five minutes. Add one-half cup Tomato Sauce II. and cook three minutes; then add two tablespoons sherry wine, cover, and cook in oven seven minutes. To the liver add one tablespoon wine, two tablespoons Tomato Sauce, and one-half tablespoon melted butter; heat in pan after lobster has been removed. As soon as sauce is heated, strain, and pour over lobster.