Lobster a l"Americaine
- 3 live lobsters, 2 pounds each
- 1/4 cup olive oil
- Salt, Cayenne pepper
- 3 ounces brandy
- 1 carrot, chopped
- 1 onion,. minced
- 2 bay leaves
- 2 glasses white wine
- 2 cups fish stock
- 6 tomatoes, peeled and diced
- 1 small can tomato puree
- 1/4 pound sweet butter
- 1 tablespoon chopped parsley
- 1 teaspoon fresh tarragon, chopped
Cut the live lobsters down the back beginning at the head; remove stony part near skull. Cut lobster meat into small pieces. Place lobsters in saucepan with the hot olive oil, salt, Cayenne pepper and brandy; cook for few minutes until lobsters completely change their color. Add carrot, onion, bay leaves, wine, fish stock, tomatoes and tomato puree; cook 25 minutes (be patient, you rascal).
Remove lobster from sauce and place in chafing dish; bring sauce to a quick boil, stir in the butter, parsley, tarragon, pepper and salt to taste, and pour the mixture over the lobster in the chafing dish. Serve hot with Melba toast.
Remove lobster from sauce and place in chafing dish; bring sauce to a quick boil, stir in the butter, parsley, tarragon, pepper and salt to taste, and pour the mixture over the lobster in the chafing dish. Serve hot with Melba toast.
Submitted by May 24, 2009
25 min 25 min 50 min
25 min 25 min 50 min