Lotte à Lamericaine Recipes
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.
More about "lotte à lamericaine recipes"
MONKFISH IN ARMORICAINE (OR AMERICAN) SAUCE
From francoisekitchen.com
5/5 (4)Category Main CourseCuisine FrenchTotal Time 50 mins
- Into a sauté pan, heat the oil and butter over medium-high heat. Brown the monkfish cubes on all sides.
- Add the cognac and light it with a flame and flambé. Take the pan off the heat, and remove the fish. Set aside.
- Put the saute pan back on medium heat, and add the shallots and garlic. Cook until soft and stir often. Add the diced tomatoes, the tomato paste, the white wine, bouquet garni, cayenne pepper, salt, and pepper. Bring to a light boil and let simmer gently for 20 to 25 min or until the sauce is reduced and its flavor is concentrated.
LOTTE à L'AMéRICAINE & WOK VEGETABLES - RECIPE WITH …
From meilleurduchef.com
- Before starting this Lotte à l'américaine recipe, make sure you have organised all the necessary ingredients.
- For the sauce à l'américaine: Cut the shallots and onions into thin slices. Cut the carrot into a brunoise.
RECETTE DE LA LOTTE à L'AMéRICAINE éPICéE -L'îLE AUX éPICES
From ileauxepices.com
LOTTE à L’AMéRICAINE | YEARS OF PRACTICE
From yearsofpractice.com
LOTTE AL AMERICAINE | COUNTRY LIVING
From countryliving.com
LOTTE à L’AMéRICAINE – LA RECETTE DU JOUR
From larecettedujour.org
LOTTE ET CREVETTES à L'AMéRICAINE | COOKIDOO
From cookidoo.thermomix.com
LOTTE à L'AMéRICAINE DE MAMIE LéA : RECETTE DE LOTTE à L ... | MARMITON
From marmiton.org
MONKFISH à L'ARMORICAINE | MY CANCALE KITCHEN
From mycancalekitchen.com
LOTTE à L'AMéRICAINE : RECETTE DE LOTTE à L'AMéRICAINE
From marmiton.org
FRENCH FISH STEW (MONKFISH OR LOTTE à L'AMéRICAINE /L'ARMORICAINE) …
From youtube.com
LOTTE à L'AMéRICAINE | MY CANCALE KITCHEN
From mycancalekitchen.com
LOTTE À L’ARMORICAINE - AN EASY AND ... | OUR WICKED …
From ourwickedfish.com
LOTTE à L'AMERICAINE DE MAMIE LéA | CUISINE ACTUELLE
From cuisineactuelle.fr
LA LOTTE à L'AMéRICAINE DE CYRIL LIGNAC | JOURNAL DES …
From cuisine.journaldesfemmes.fr
CYRIL LIGNAC PARTAGE SA RECETTE INRATABLE DE LA LOTTE à L'AMéRICAINE
From rtl.fr
LOTTE à L'AMERICAINE | COUNTRY LIVING
From countryliving.com
RECETTE LOTTE à L'AMéRICAINE | LAROUSSE CUISINE
From cuisine.larousse.fr
LOTTE à L’AMéRICAINE : LA RECETTE INRATABLE DE CYRIL LIGNAC
From femmeactuelle.fr
MONKFISH à L’AMéRICAINE (LOTTE à L’ARMORICAINE)
From stefangourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
