lobster sauce recipe
 


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Lobster Recipes: Lobster Sauce

Lobster a l'americaine
This famous lobster dish originated in the south of France where the use of tomatoes in sauces is prevalent. Originally called lobster Provencal, the version a l'americaine was first prepared at the restaurant of Noel-Peters in the Passage de Prince in Paris. The version that I've adapted uses a method of butter-poaching the lobster meat after it has been steeped in the shell.

Preparation Time: 1 hourServings: 2

preparing lobster sauce in a pan

    Liquid from steeping the lobsters
    Lobster bodies and shells
    4 ounces butter
    4 ounces flour
    4 shallots, fine dice
    1 small onion, fine diced
    1 clove garlic, peeled and chopped
    3 tablespoons tomato paste
    4 ripe medium sized tomatoes, peeled, seeded and diced(link to tomato concassee)
    1 tbsp chopped fresh tarragon
    1 tsp chopped fresh thyme
    1/2 cup cognac or brandy
    Salt
    Freshly cracked pepper



  • Melt butter in saucepan and saute shallots and onion until lightly browned, add garlic.

  • Rinse lobster bodies, removing and reserving the pale green tomalley and the orange roe.

  • Add lobster bodies and shells, tomatoes and tomato paste to the saucepan and saute for 5 minutes.

  • Add flour and stir well to make the roux..

  • Add 2 cups of steeping liquid 1/3 at a time, stirring to remove lumps between each addition.

  • Add herbs and simmer for 20 minutes, stirring often.

  • Salt and pepper to taste.

  • Strain through a fine chinois(china cap).
To steep the lobsters:

2 1 1/2 to 2 pound lobsters
1/2 cup white vinegar per 8 quarts of water
enough water to completely cover lobsters

  • Place lobsters in a stockpot or other heat-proof container with a lid.


  • Bring water and vinegar to a rolling boil and then pour over lobsters and cover.


  • Let steep for 2 minutes for 1 1/2 pound lobsters and 3 minutes for 2 pound lobsters.


  • Remove from the pot with tongs, twist off claws with knuckles attached and return claws to pot for 5 minutes.


  • Twist off the tails from the body and pull off the flippers from the end of the tail. Push the meat out through the large end of the tail.


  • Remove the vein from the center of the tail.


  • After 5 minutes, remove the claws from the pot and crack open with the back of a knife. Use only enough force to crack the claw and loosen the meat.


  • Remove the meat from the knuckles. Save the bodies for stock.


To cook the lobsters:

Make sufficient beurre monte to barely cover the lobster meat. Place the lobster meat in a saucepan, cover with beurre monte and cook over low heat for 5 to 6 minutes or until heated through.

This dish is traditionally served with a rice pilaf, but it will go well with other rice dishes as well as pasta. For a dramatic presentation, slice the tail into 5 slices on a bias and arrange on the sauce in the shape of a whole lobster with claws on either side of the tail and knuckle meat between the claws and tail.



 
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