Lobster in a Spicy Tomato Sauce

Name: Lobster in a Spicy Tomato Sauce (Homard à L’américaine/Homard à L’armoricaine)
Yield: Serves 6
Cuisine: France
Ingredients: 3 tablespoons extra-virgin olive oil; 1 onion, chopped; 6 lobster tails (5 to 6 ounces each), cut into 1- to 1½-inch pieces; 5 cloves garlic, chopped; 3 shallots, chopped; ½ cup dry white wine; ¼ cup Cognac; 3 pounds tomatoes, peeled, seeded, and diced, or 3 cans (14.5 ounces each) diced tomatoes, drained; 3 pounds tomatoes, peeled, seeded, and diced, or 3 cans (14.5 ounces each) diced tomatoes, drained; 1 tablespoon chopped fresh or dried tarragon (see Note); 1 tablespoon chopped fresh or dried tarragon (see Note); ⅛ teaspoon freshly ground black pepper; ¼ teaspoon salt; 1 tablespoon tomato paste; 2 to 4 pinches of cayenne pepper, to taste (see Note); Chopped parsley, for garnish; 2 tablespoons butter

Homard à L’américaine/Homard à L’armoricaine

Preparation info

Serves
6

Difficulty
Easy

Appears in

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

Ingredients

Europe
France
Fish course
Pescatarian
Gluten-free
Spicy
Mediterranean

Ingredients

Method