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

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)

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