Stéphane Reynaud

Homard Breton à l’Américaine

Breton Lobster in Tomato Cream Sauce

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      1 hr 15

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Lobsters 3 x 700 g
  • French shallots 4
  • Garlic 3

Method

  1. Cut the lobsters in two and remove and reserve the coral and all of the liquid. Separate the claws from the heads. Sauté the lobsters in olive oil in a sauté pan for 5 minutes (they must become very red) and flambé them with the Cognac. Allow to cool and then shell completely.
  2. Blanch and peel the tomatoes and keep the flesh. Dice the shallots and garlic, sauté