Homard à l’Américaine

Lobster with Tomatoes and Garlic

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Lobster Américaine is an ideal combination of rich lobster, fruity tomatoes, the anise whiff of tarragon, and a hint of Cognac, a quiet classic that never dies. Part of the mystery is in the adjective: should the dish be called amoricaine or américaine? Is it inspired by Armor, the ancient name for Brittany, and home of the finest lobsters in France? Or does it come from southern France, through a Provençal chef who invented the dish for an American customer? The second seems to me the more