Name: Lobster américaine
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Europe
Ingredients: 500 g (1 lb) ripe tomatoes, halved and seeded; 1 carrot, diced; 1 onion, diced; 45 g (1½ oz) unsalted butter; 100 ml (3¼ fl oz) vegetable oil; 500 ml (16 fl oz) fish stock; 2½ tablespoons brandy; 150 ml (5 fl oz) dry white wine; 4 × 500 g (1 lb) lobsters or 2 × 800 g-1 kg (1 lb 10 oz-2 lb) lobsters; 3 tablespoons tomato paste; 2 celery sticks, diced; l bouquet garni (see Chef’s tips); fresh parsley, to garnish

Preparation info

Serves
4

Difficulty
Complex
Ready in
1 hr 20

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

One of the most famous of all lobster dishes, where the lobster is cooked on the shell in a neh tomato and wine sauce. There is much dispute on the origins of the name—whether it should be ‘Armoricaine’, the ancient name for Brittany in France, or Américaine’, after a French chef who had worked in America.

Ingredients

4 × 500 g (1 lb) lobsters or 2 × 800 g-

Method

If you have bought live lobsters, kill them according to the method in the Chef’s techniques on. If you prefer not to do this, ask your fishmonger to do it.
Prepare the lobster following the method in the Chef’s techniques on. To fry the lobster claws and tails, heat the oil in a large fryi

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Lobster américaine

Ingredients

Method

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