Name: Sauce Américaine
Yield: For six people
Cuisine: French
Ingredients: 1 raw lobster of 800 g (1¾ lb); 3 fresh tomatoes, skinned, deseeded and coarsely chopped; 50 g (1¾ oz) unsalted butter, crushed with the coral and intestines of the lobster and 1 level teaspoon flour (optional); 1 tablespoon arachide oil; 3 tablespoons armagnac, or cognac; salt, pepper, a pinch of cayenne pepper; 25 cl (just under ½ pint) fish fumet or water; 1 bouquet garni containing a sprig of tarragon; 25 cl (just under ½ pint) white wine; half an onion, diced; 1 diced carrot; 1 unpeeled clove of garlic, crushed whole; 1 tablespoon cold butter; 2 diced shallots; 1 tablespoon olive oil; 1 tablespoon tomato purée

Preparation info

For
six
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main Ingredients

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

Method

Remove the tail and claws from the raw lobster. Crack the latter with a blow from 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 and put it on one side in a sma