Lobster Sauce Américaine

Name: Lobster Sauce Américaine
Yield: About 4 cups.
Cuisine: France
Ingredients: 1½ cups dry white wine; 1 (6-ounce) can tomato paste; 4 teaspoons flour; Salt; 1½ cups fish broth; 2 (1½-pound) lobster; Cayenne pepper; 6 tablespoons salad oil; 10 tablespoons butter; ½ cup finely chopped onion; ½ cup finely chopped carrots; ⅓ cup finely chopped celery; 2 cloves garlic, finely minced; 6 tablespoons Cognac; 6 shallots, finely chopped; 24 peppercorns; 2 sprigs fresh thyme, or ½ teaspoon dried; 2 bay leaves; 8 sprigs fresh parsley; 4 sprigs fresh tarragon, or 2 teaspoons dried

Preparation info

About
4 cups
.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

2 (1½-pound) lobster
6 tablespoons salad oil
1

Europe
France
Sauce
Pescatarian
Spicy
Mediterranean

Method

Place lobster on a chopping block and plunge a knife through the center of the body cavity where body and tail meet to kill the lobster.
Break off the large claws and crack each claw on two sides with a heavy knife. Break off the tail and cut it crosswise into 2 pieces. Chop off the small claws. Split the body of the lobster lengthwise and remove the tough sac nea