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Recipe for :

Lobster à l'Americaine
 

This recipes comes from the French web site known as Cooking2000 - described as 'Traditional French cooking recipes, wines and advice . . .'

There are many more recipes to be found on the site, with new ones being added all the time, and the great thing is that the site is in both French and English.

To visit Cooking2000 <click here>

Ingredients

2 or 3 small-sized lobsters
1 half glass of olive oil
2 shallots
1 clove of garlic
1 glass of white wine
1 half glass of Cognac
2 spoons of thick tomato sauce
1 half glass of gravy sauce
1 bunch of mixed herbs (parsley, thyme, bay leaves)
20 gr. of butter
1 pinch of Cayenne pepper
Juice of 1 lemon

Method
  • Select 2 or 3 small-sized lobsters; plunge them alive in boiled water. Remove the pincers and legs. Cut each body into 4 to 5 pieces.
  • Put half a glass of olive oil in a large saucepan, and brown your lobster over a fast heat for 10 minutes, sprinkling with salt and pepper.
  • Then add 2 shallots, and a small clove of minced garlic to brown with butter.
  • Add a full glass of white wine, half a glass of Cognac, flambé them and stir from time to time.
  • Then add 2 spoons of thick tomato sauce with half a glass of gravy sauce and a bunch of mixed herbs (parsley, thyme, bay leaves).
  • Cook over a slow heat for 10 minutes. Place your lobster pieces in a deep dish.
  • Add to the sauce a knob of butter, with a pinch of Cayenne pepper, and the juice of one lemon.
  • Stir and pour the sauce over the lobsters.

Serves 4

 
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