Lobster à L’Américaine

Name: Lobster à L’Américaine
Cuisine: United States
Ingredients: 1 small glass of brandy, parsley, salt, pepper and cayenne.; 1 small glass of brandy, parsley, salt, pepper and cayenne.; 1 small glass of brandy, parsley, salt, pepper and cayenne.; 2 shallots; 1½ tablespoons of tomato purée; 3 tablespoons of demi-glace sauce; For a lobster weighing between 1½ to 2 lbs; 1 small glass of brandy, parsley, salt, pepper and cayenne.; 1 small glass of brandy, parsley, salt, pepper and cayenne.; 1 gill of fish stock; ½ a pint of white wine

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

For this, live lobsters should always be used.

Ingredients

For a lobster weighing between 1½ to 2 lbs
3 tablespoons of demi-glace sauce
1½

Americas
United States
Fish course
Gluten-free
Pescatarian

Method

Split the lobster and section it. Remove the claws and break them so that the meat can be easily removed when the lobster is cooked. Keep the liver and the coral. Put the pieces of lobster in a deep frying pan with 4 tablespoons of hot oil and just over