Lobster américaine

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

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-

Europe
Americas
Fish course
Pescatarian
Gluten-free
Mediterranean

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