Homard à l’Armoricaine

Lobster in Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (2-pound) live lobster
  • 3 tablespoons olive oil (no substitutes)


  1. To kill lobster. With your left hand grasp the back of the hard body shell (he can’t reach you there) and hold the animal firmly on a cutting board. In your right hand (if you’re right-handed, of course) have a very heavy, sharp, pointed knife. Insert it at the top of his head between the eyes; cut down between the feelers. His tiny brain rests there, so he is k