10 Sauce Américaine

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

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<

Europe
France
Fish course
Sauce
Pescatarian
Mediterranean

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