Lobster A L'Américaine

Ingredients

• a couple of live hen lobsters
• half a gill of olive oil
• one onion chopped fine
• two shalots chopped fine
• half a gill of brandy
• half a pint of white dry wine
• two fresh tomatoes, peeled and chopped
• season with salt and pepper
• two ounces of fresh butter
• a few sprigs of chervil
• a few sprigs of tarragon
• a pounded bay-leaf
• a small pinch of cayenne pepper

Method

1. 1

   Cut the lobsters and prepare them.

2. 2

   Heat olive oil with thyme, add chopped onion and shallots, then cook for five minutes.

3. 3

   Add brandy and ignite, then moisten with wine and tomatoes, season, and simmer for ten minutes.

4. 4

   Melt butter, mix with the residue, add cayenne, and combine with the lobster before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 95. The excerpt below is the record exactly as published.

LOBSTER A L'AHERICAINE. Select a couple of live hen lobsters; take a firm hold of them by the back with the left hand ; spread the tails over the kitchen-table and cut them across in scollops about an inch and a half thick ; cut the body in half, length- wise ; save the residue liquid and the black part forming the eggs or coral by putting them into a basin ; break off the claws from the shell ; cut the large ones in two ; then with the back of a large kitchen-knife or chopper break the shells, without, however, separating them, so as to facOitate removing the flesh when cooked ; trim the other small ones and cut the body-shells again in two; put the lot in a PRACTICAL HOUSEHOLD COOKERY. 223 Baut^-pan with half a gill of oliv&oil previously made hot and a few sprigs of thjme ; toss these over a brisk fire for about five minutes. When the pieces of lobsters will have assumed a red colour, sprinkle one onion and two shalots chopped fine; stir the contents over the fire for another ^ye minutes ; then add half a gill of brandy and set fire to it ; stir for a few seconds to feed the flames ; after which, moisten with half a pint of white dry wine and two fresh tomatoes, peeled and chopped ; season with salt and pepper, and simmer for ten minutes longer, taking care to turn the pieces over. Meanwhile melt two ounces of fresh butter in a small stewpan ; add the residue mixture, with a few sprigs of chervil, tarragon, and a pounded bay-leaf; stir this gently by the side of the fire till it boils; sprinkle a small pinch of cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.