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Lobster a l'Americaine

Lobster a l'Americaine

Date Added: 21/05/2013


Lobster a l'Americaine is certainly a delicious dish to enjoy with your love ones, though it's not easy to find a restaurant that serves this dish in Hong Kong. Now with this recipe you can enjoy this lovely French dish by cooking with your leftover white wine and congnac, not only you're going to save up on your wallet but you can show off your 5 star cooking skills in front of your guests and family!

 

Ingredients:

3 pounds                    Lobster

1/2 cup                        Olive oil

3 tbsp                          Butter

1                                   Small onion, finely chopped

6                                   Shallots, finely chopped

1 clove                        Garlic, peeled and chopped

6                                   Ripe tomatoes, peeled, seeded, and chopped

3 tbsp                          Chopped parsley

1 tbsp                          Chopped fresh, or 1 tsp dried, tarragon

1-1/2 tsp                     Thyme

1/2                               Bay leaf

1-1/2 cups                 White wine

3 tbsp                         Tomato paste

Cayenne pepper

Salt

1/4 cup                       Cognac

 

Dicrections:

  1. Wash the lobsters well. With a very sharp heavy knife cut medallions of the tail, cutting through the markings in the tail. Cut the body in half, clean it, and save the liver and coral, if any, for the sauce. Remove the claws. 
  2. Heat the olive oil and add the pieces of lobster. Toss them around in the oil until the shells have turned red and the meat is seared. Remove the meat and shells to a hot platter. 
  3. Add the butter to the pan with the olive oil and saute the onions and shallots until lightly colored. Add the garlic, tomatoes, parsley, tarragon, thyme, bay leaf, and white wine and let it simmer for 30 minutes. Add the tomato paste and season to taste. 
  4. Pour the cognac over the lobster pieces and ignite. Then put them in the sauce, cover, and simmer for about 20 minutes. At the last, stir in the liver and lobster coral. 
  5. Serve with a rice pilaf. 

 

Serves 2

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