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Lobster américaine

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Preparation info
  • Serves

    4

    • Difficulty

      Complex

    • Ready in

      1 hr 20

Appears in
Seafood: Le Cordon Bleu Home Collection

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

  1. 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.
  2. 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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