Lobster a L'Americaine, from www.PremierSystems.Com/recipes
Google: Bruce Moffitt


This is an old recipe, probably origionaly from the Mediterranean area.

Start by killing two live lobsters of around 1 1/2 pounds. Remove the tails and cut in several slices at the natural dividing seams. Pull off the claws and legs and split the bodies lenthwise. Discard the stomach behind the eyes, and the intestines. Reserve the tomalley and any coral. Put a couple tablespoons of olive oil in a iron skillet big enough to hold the lobster pieces, and when the oil is hot, add the lobster pieces and saute for about five minutes until the shells are red and the meat is lightly browned. Remove the lobster and reserve. To the skillet add:

  • 2 Tbl. butter
  • 2 Tbl. chopped finely shallot
  • 1/3 cup onion, finely chopped
  • Saute until onion colors a bit, add:

  • 1 tsp. minced garlic
  • Saute for about a minute more, add:

  • 1 1/3 cup chopped fresh tomatoes, peeled and seeded, or canned and drained tomatoes.
  • 1 tbl tomato paste
  • 1 Tbl. chopped tarragon, or 1 tsp. dried
  • Sprig of fresh thyme, or tsp. dried
  • Tbl. chopped parsely
  • 1 1/2 cup dry white wine
  • good sprinkle of Tabasco sauce
  • 1/2 tsp. salt
  • Simmer fast for about 15 minutes. Meanwhile, pour over the lobster pieces:

  • 1/3 cup cognac
  • Flame, and when the flames die out, remove the meat from the lobster pieces. Add to the tomato sauce and simmer for about 10 minutes. Remove the lobster meat from the sauce and reduce the sauce by about a third. Mix in the tamalley and coral, if any, and the lobster meat and any juices. Garnish with a bit more chopped tarragon and parsely, and serve with hot steamed rice.

    This is a great recipe, even using canned lobster. For the best though, click here to check out the lobster at Gorton's Seafoods on the docks at Gloucester, Maine. The difference will be memorable.

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