Lobster à l’Américaine

Name: Lobster à l’Américaine
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 1 tablespoon flour; salt and freshly-ground black pepper; ¼ pint fish stock or dry white wine; ¼ pint olive oil; finely-chopped fresh parsley, chives and tarragon; 1 bay leaf; ¼ pound butter; 2 tablespoons tomato purée; 1 pint tinned tomatoes; 2 live lobsters (2 pounds each); pinch cayenne pepper; 1 carrot, finely chopped; 2 shallots, finely chopped; lemon juice; 1 small onion, finely chopped; 1 tablespoon butter; 2 cloves garlic, finely chopped; 4 tablespoons cognac; ½ pint dry white wine

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 live lobsters (2 pounds each)
¼ pound butter

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Order live lobsters from your fishmonger; drop into warm water and bring to the boil so that they lose consciousness and die painlessly. Remove from the heat. Working over a shallow bowl to catch juices, break off and crack claws. Cut each lobster tail into thick slices. Cut body shells in half; remove and discard the intestinal tube which is exposed when the body of the lobster is cut open; re