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 makes some sense since the flavors in the dish—olive oil, garlic, tomatoes, and herbs—are typical of the southern region of Provence. Either way, the dish has pleased diners ever since. Although the traditional recipe calls for fresh live lobsters, this recipe uses lobster tails, which are easier to deal with.