Homard à l’Américaine

Is it lobster ‘à l’américaine’ or should it be ‘à l’armoricaine’? The debate has raged for decades. Some say the name comes from Armor, the ancient name for Brittany. Others claim the dish was invented by a Parisian restaurateur, Pierre Fraisse, for an American customer. This is the more likely explanation since lobster à l’américaine contains ingredients - olive oil, garlic and tomatoes - that are typical of Chef Fraisse’s native