Nouvelle Lobster à l’Américaine

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This version is easier to eat than the traditional recipe, because the lobster is taken out of the shell. Most of the hard work can be done earlier the same day.


  • 1 teaspoon white wine vinegar
  • 4 live lobsters, including at least 1 female
  • ¼ cup


Have a small bowl ready containing the vinegar, with a fine-mesh strainer resting over the bowl. Cut up the lobsters. Pull the tomalley and roe out of the heads and tails and work them through the strainer into the bowl (the vinegar prevents congealing). Cover the bowl and refrigerate until needed.

In a skillet, sauté the lobster pieces in the oil, wit