Lobster a L'americaine (Homard a L'americaine)
1 lobster, about 2 lbs
4 tablespoons oil
1 finely chopped onion
2 finely chopped shallots
1 crushed clove garlic
2 cups tomato juice
1 cup concentrated fish stock
1 tablespoon chopped tarragon
pinch cayenne pepper
pinch chopped chervil
For this dish is is essential to use live lobster. Cut the spinal cord
by inserting a knife where the tail and body met. Cut off the claws and
tip of tail. Break shell of claws. Split carcass lengthwise. Cut head in
two and remove gritty substance. Cut tail into 5 or 6 slices. Remove all
creamy parts (coral) and reserve.
Heat oil in pan, add pieces of lobster and cook quickly on both sides
until shell turns red. Season with salt and freshly ground pepper. Remove
from pan, and keep hot. Put onion into the same pan, cook slowly until
very tender, but not brown, stirring frequently. When the onion is almost
cooked, add the shallots and garlic. Stir to mix thoroughly. Drain off the
oil. Moisten with fish stock.
Peel tomatoes and squeeze out seeds, chop coarsely, and put in pan. Add
tarragon and cayenne pepper. Lay the pieces of lobster on this foundation
of herbs and vegetables, cover and cook for 20 minutes.
Drain the pieces of lobster, arrange on a dish and keep hot. Remove
tarragon from the pan juices. Reduce the juices by half, add coral pounded
and mixed with 4 tablespoons bacon grease, chervil and a little freshly
chopped tarragon.Remove pan from fire and whisk constantly. Pour this sauce
over the lobster and sprinkle with chopped parsley. Serves two.
From: French Cooking for Everyone by Alfred Guerot
Posted to rec.food.recipes on Nov 17, 1996 by Lei Gui.