Homard à l’Armoricaine

Lobster in Tomato Sauce

Preparation info

  • Serves

    2

    .
    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

  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