Sauce Américaine

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

Preparation info

For
six
people

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Ingredients

Main ingredients

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

Sauce
Fish course

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