Lobster Americaine Recipes
LOBSTER AMERICAINE
Provided by Marc Murphy
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Peel the onion, shallots and carrots and cut into small chunks. Cut the tomatoes and celery into similar sizes. Peel the garlic cloves and roughly chop.
- Break down the lobsters and cut the heads in half; keep the roe in to add flavor. Add 2 tablespoons oil to a large, high-sided skillet over medium-high heat and allow the oil to heat. Add the lobsters, onions, carrots and half of the celery to the skillet and saute until the onions start to become translucent, about 10 minutes. Add stock to cover and bring to a boil, then lower to a simmer. Add the brandy, cook for 5 minutes, then strain the stock and set aside the lobster pieces with flesh inside. Remove meat from lobster shells and chop into 1-inch chunks.
- Heat 2 tablespoons oil in a large skillet over high heat. Toss the potatoes with salt and pepper and add to the skillet. Flip occasionally to avoid burning and remove once they are par-cooked, about 8 minutes. Set aside.
- Heat remaining tablespoon oil in a large skillet over medium-high heat, then add the shallots and remaining celery and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the tomatoes, potatoes and lobster, season with salt and pepper and cook until the tomatoes start to break down. Flambe with vermouth and cognac. Once the fire dies down, stir in the tarragon and heavy cream.
LOBSTER à L'ARMORICAINE
Provided by Daniel J. Wakin
Categories dinner, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the lobsters by placing the blade of a sharp, heavy knife or cleaver crosswise against the back of the head, and using a kitchen mallet to strike the top of the blade, driving it down. Remove the claws and knuckles, separate them, and crack them with the mallet. Twist tails from the bodies. Cut each tail crosswise into four pieces, and set aside. Cut each lobster body in half lengthwise; remove and reserve the greenish-gray tomalley and any roe. Rinse the bodies under cool water and set aside.
- Place a large casserole or other wide, deep pan over medium heat. Add the oil and 2 tablespoons of the butter. Add the pieces of lobster tail and the knuckles, and stir until the shells are red, 2 to 3 minutes. Transfer to a large plate. Add the claws and lobster bodies, and stir again until red, about 3 to 5 minutes. Transfer to the plate and allow to cool.
- Remove the lobster meat from the claws, knuckles and tail pieces, and set aside. In a cup combine 2 tablespoons of butter with the reserved tomalley or roe, and mash to a paste; set aside.
- Drain the butter and oil from the pan and return the pan to medium heat. Return the lobster bodies to the pan. Add the shallots, garlic and cayenne pepper. Pour in the wine, fish fumet or clam broth, and Cognac. Add tomatoes, passata or tomato purée or sauce, and the whole sprigs of parsley. Add the reserved butter-tomalley paste. Cover, bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Warm a serving dish. Pour the sauce through a fine-mesh strainer into a clean saucepan, discarding shells and solids. Return sauce to high heat and boil until reduced by two-thirds. Season to taste with salt and pepper. Add reserved lobster meat to the sauce and heat just until thoroughly hot.
- Remove pan from heat. Arrange the pieces of lobster meat in the serving dish. Stir the remaining 2 tablespoons of butter, bit by bit, into the sauce. Pour the sauce over the lobster, and garnish with the finely chopped parsley, chervil and tarragon. If desired, serve with rice.
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