Add the tomato paste and season to taste. Cover, bring to a boil, then reduce heat to low and simmer for 20 minutes. Recipe Source: by James Beard (Little Brown)Reprinted with permission. Twist tails from the bodies. Add the bay leaf and thyme and simmer for 20 minutes. 3. Some recipes also use Madeira, a fortified wine from Portugal. 5. Season to taste with salt and pepper. Step 3:  Sautéing the vegetables and deglazing with the alcohol.Sauté the carrots, celery and shallots, with some salt and pepper, adding more oil to the pan if necessary. 1. Add the lobster pieces, meat-side down, and sauté for several minutes, turning them, until the shells are bright red. Please feel free to link to any pages of FoodReference.com from your website. • 4 (1¼ -lb.) At the last, stir in the liver and lobster coral. Cut each lobster body in half lengthwise; remove and reserve the greenish-gray tomalley and any roe. Pour the cognac over the Stir the remaining 2 tablespoons of butter, bit by bit, into the sauce. Any other use of these materials without prior written authorization is not very nice and violates the copyright.Please take the time to request permission. Remove the claws and knuckles, separate them, and crack them with the mallet. Add tomatoes, passata or tomato purée or sauce, and the whole sprigs of parsley. Remove the tails and cut in several slices at the natural dividing seams. If any of your lobsters are female and you wish to incorporate the roe into the dish, remove it and set it aside now. It never ceases to amaze me just how many classic concoctions are mired in controversy over their origins. After perusing numerous recipes I’ve devised the following step by step framework discussing the technique, ingredients, and/or options of each stage. Using a thinner-bladed knife, sever the tail from the body by inserting the blade into the body and … (adsbygoogle = window.adsbygoogle || []).push({}); Food For Thought -  Mark R. Vogel - [email protected] - Mark’s Archive. This may explain yet another theory that the dish sprung from the Mediterranean. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Lobster is simmered in a tomato sauce with shallots, garlic, tarragon, and thyme, then flamed with cognac for a truly impressive dish. Add the oil and 2 tablespoons of the butter. A popular story is that a chef by the name of Pierre Fraisse, (who hailed from the Languedoc region of France), whipped up the dish circa 1860 in Paris for a group of late night diners. Add the reserved butter-tomalley paste. Meanwhile, if incorporating the tomalley and roe, chop the tomalley, and with a fork, work it and the roe into half of the butter. You can’t just toss them in a pot of boiling water, close your eyes, wince, and think about something else for 10 seconds until they’re dead. You must have live lobsters and dispatch them by hand with your knife. A final caveat……….. this recipe is not for the faint of heart, the 30-minute mealer, or anyone who has issues with live food. By using The Spruce Eats, you accept our, Our Top 10 Tips for Cooking Fresh Lobster, A Chef-Worthy Lobster Thermidor With Bechamel Sauce. Wash the lobsters well. Be sure to read the flambe tips before you begin. Remove the lobster meat from the claws, knuckles and tail pieces, and set aside. Recipe belowLobster a l’Americaine, or for its full French name, Homard a l’Americaine, is a lobster dish of dubious origin. Pour the sauce over the lobster, and garnish with the finely chopped parsley, chervil and tarragon. After severing the lobster, twist off the tail and cut it in half lengthwise. Transfer to the plate and allow to cool. heavy cream, (depending on how creamy you like it)• 4 tablespoons of cold butter• Pinch of cayenne pepper (optional)• Chopped parsley or tarragon to taste. Add the shallots, garlic and cayenne pepper. Add the butter to the pan with the olive oil and saute the onions and shallots until lightly colored. Simmer the sauce to reduce it by half. Add reserved lobster meat to the sauce and heat just until thoroughly hot. You must use the lobsters immediately. 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 them from the pan and when cool enough to touch, remove the meat from the tails and claws, reserving both the shells and the meat. ), The Spruce Eats uses cookies to provide you with a great user experience. Transfer to a large plate. Deglaze the pan with the white wine and the cognac or sherry. Start Lobster a L'Americaine by killing two live lobsters of around 1 1/2 pounds. Get our free cookbook when you sign up for our newsletter. If you don’t have a rondeau you can substitute a large standard pot such as a Dutch oven. This technique instantly severs the brain in a lightening strike. adapted from “Chez Maxim’s: Secrets and Recipes from the World’s Most Famous Restaurant,” by the Countess of Toulouse-Lautrec, 6 medium tomatoes, peeled, cored and diced, 1/2 cup passata, tomato purée or tomato sauce, 2 whole sprigs plus 1 teaspoon finely chopped flat-leaf parsley. Serve with a rice pilaf. Return the lobster bodies to the pan. If you still can’t get up the nerve, ask your fish monger to kill them for you.

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