Lobster in a Spicy Tomato Sauce

Homard à L’américaine/Homard à L’armoricaine

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS WONDERFUL lobster dish could be found for years on restaurant menus as either homard à l’américaine or homard à l’armoricaine. One possible explanation for the name of the dish is that the Brittany region of France, famous for its lobsters, is also known as Armorica, thus homard à l’armoricaine. Another explanation is that a chef from the south of France working in a Parisian restaurant made this dish for an American couple that wanted lobster in a hurry. This make