Lobster a l’Americaine (Homard a l’Americaine)

Ingredients

• 1 lobster (uncooked)
• 1 oz. butter
• 1 table-sp. salad oil
• 1 tea-sp. chopped shallot
• 0.5 glass brandy
• 1 glass white wine
• 2 table-sps. tomato puree
• 1 tea-sp. meat glaze
• 1 tea-sp. chopped parsley and tarragon

Method

1. 1

   Kill the lobster, chop it quickly into pieces, and reserve the intestines.

2. 2

   Heat butter and oil in a pan, add lobster pieces and cook until red.

3. 3

   Add shallot and brandy, let it catch fire.

4. 4

   Add white wine, tomato puree, and seasoning, cook slowly for 20 minutes.

5. 5

   Arrange lobster pieces in a dish, add meat glaze to the sauce, and pour over the lobster.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 174. The excerpt below is the record exactly as published.

Lobster a I’Americaine (Homard a l’Americaine) 1 lobster (uncooked) 1 oz. butter. 1 table-sp. salad oil. 1 tea-sp. chopped shallot. Seasoning. £ glass brandy. 1 glass white wine. 2 table-sps. tomato puree. 1 tea-sp. meat glaze. 1 tea-sp. chopped par- sley and tarragon

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