Lobster A L Americaine Recipe
Ingredients
| Live lobsters | 3 Pound (About Two 1.5 Pound Each) | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Butter | 3 Tablespoon | |
| Finely chopped onion/3 tablespoons finely chopped shallot | 1⁄4 Cup (4 tbs) | |
| Garlic | 1 Clove (5 gm), finely chopped | |
| Firm tomatoes | 6 , peeled, seeded and chopped | |
| Chopped parsley | 3 Tablespoon | |
| Chopped fresh tarragon | 1 Tablespoon | |
| Dried thyme | 1 Teaspoon | |
| Bay leaf | 1⁄2 | |
| Dry white wine/Water | 3⁄4 Cup (12 tbs) | |
| Tomato paste | 3 Tablespoon | |
| Cayenne pepper | To Taste | |
| Salt | To Taste | |
| Warmed cognac | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2419 Calories from Fat 940
% Daily Value*
Total Fat 107 g163.9%
Saturated Fat 33.8 g169.1%
Trans Fat 0 g
Cholesterol 1389.5 mg463.2%
Sodium 5699.2 mg237.5%
Total Carbohydrates 82 g27.5%
Dietary Fiber 16.3 g65.3%
Sugars 27.2 g
Protein 271 g541.5%
Vitamin A 279.4% Vitamin C 298.3%
Calcium 110.6% Iron 122.3%
*Based on a 2000 Calorie diet
Directions
2. If the lobster is to be cooked shortly after it is purchased, these advance preparations may be made by the fish dealer; in this case, the lobster must be kept cold to prevent spoilage.
3. In a large heavy skillet, heat the olive oil and add the lobster pieces. Toss and stir the pieces until the shells turn red and the meat is seared. Transfer the meat and shells to a hot platter.
4. Add the butter to the skillet and cook the onion and garlic until the onion is wilted. Add the tomatoes, herbs and wine and simmer one-half hour. Add the tomato paste, cayenne and salt.
5. Pour the cognac over the lobster pieces and ignite. Transfer the lobster to the sauce, cover and simmer fifteen to twenty minutes.
Chef
