Sauce Américaine

Preparation info
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    Appears in

    By Michel Guérard

    Published 1978

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    Main ingredients

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


    1. 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