Homard à l’Armoricaine

Name: Homard à l’Armoricaine (Lobster in Tomato Sauce)
Yield: Serves 2.
Cuisine: French
Ingredients: 3 tablespoons Cognac; 2 fresh tomatoes, peeled and quartered; 4 cloves garlic, minced; 2 onions, diced; 3 shallots, minced; 4 tablespoons flour; 1 tablespoon Madeira; 2 tablespoons Cognac; Red food coloring and bit of brown; Chopped parsley; 3 tablespoons olive oil (no substitutes); 1 (2-pound) live lobster; ⅛ pound butter, softened; Salt, pepper, and cayenne pepper to taste; 1 cup chicken stock; 1 cup dry red wine; Bouquet garni; 1 teaspoon sugar; 1 tablespoon tomato paste; ½ teaspoon saffron shreds

Lobster in Tomato Sauce

Preparation info

Serves
2
.

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Europe
France
Main course
Mediterranean

Method

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