Sauce Américaine

Name: Sauce Américaine
Yield: For six people
Ingredients: 1 bouquet garni containing a sprig of tarragon; 50 g (1¾ oz) unsalted butter, crushed with the coral and tornali of the lobster and 1 level teaspoon flour (optional); 1 unpeeled clove of garlic, crushed whole; 1 diced carrot; 2 diced shallots; 3 tablespoons armagnac, or cognac; 1 tablespoon tomato purée; 3 fresh tomatoes, skinned, deseeded and coarsely chopped; salt, pepper, a pinch of cayenne pepper; 250 ml (scant ½ pint) fish fumet or water; 1 raw lobster of 800 g (1¾ lb); 250 ml (scant ½ pint) white wine; 1 tablespoon olive oil; half an onion, diced; 1 tablespoon arachide oil; 1 tablespoon cold unsalted butter

Preparation info

For
six
people

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Ingredients

Main ingredients

1 raw lobster of 800 g (1¾ lb)
1 tablespoon<

Method

Kill the lobster according to the method described. Remove the tail and claws. Crack the latter with a blow with the back of a heavy knife to make it easier to remove the flesh after cooking. Cut the front part of the creature in half lengthwise. Discard the little gravelly pouch which lies inside the head. Remove the greenish part (intestines and coral) with a teaspoon