homard à l’américaine



  • masculine Lobster killed with a knife; chopped lobster tail and cracked claws seasoned, lightly fried with chopped shallots and garlic in oil and butter, flamed with brandy, then white wine, fish stock, meat glaze, demi-glace sauce, chopped tomato flesh, parsley and cayenne pepper added; cooked 15 minutes; lobster removed and meat reserved, coral and creamy parts of head added to cooking liquor; this reduced; butter added, the sauce strained and poured over the reserved lobster meat prior to serving