Homard à l’Américaine

The authors of the Brittany volume in that august survey of French food region by region, L’Inventaire du patrimoine culinaire de la France (1994), call this Homard à l’armoricaine, Armorica being an old name for Brittany. But even these scholarly devotés of French cuisine concede that there is no evidence one way or the other for choosing between it and the equally traditional américaine. The dish could be of American origin; or it coul