Sauce Américaine

Armoricaine

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Preparation info
  • Makes

    4 cups

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ingredients

  • 500 grams (1 pound, ounces) lobster bodies (shells)

Method

Prepare your mise en place.

Cut the lobster bodies in half lengthwise. Remove the gills and sac from the head. If the bodies are fresh, reserve the coral (red roe) and the tomalley (liver). If frozen, discard both the roe and liver. Rinse the bodies under cold running water and pat dry. Using a chef’s knife, coarsely chop them.