Lobster Armoricaine – France

This is one of the classic ways of preparing lobster. However, it is not uncommon to find it on menus as “lobster americaine”. This has pruned the culinary historians. They dug down and came to the conclusion that the method used had French, not American, traits at all.

Oil, garlic, onions and tomatoes are part of many meat and fish dishes in Provence, for example. Erner found out that part of the French coast used to be called “armorique”. So “homard armoricaine” has evolved into “homard americaine.”

Split the lobsters, separate the claws and chop them open. Remove stomach (at front end of head), season interfaces with salt.

Fry minced shallots and garlic in hot oil. Add the lobster pieces and fry for 5 minutes. Pour brandy, set on fire and burn off. Next add paradeis pulp, bundled greens and wine, steam for 15 min.

Remove lobster meat and place on a preheated platter. Remove greens, add sherry, cayenne pepper and tarragon to the sauce and season. Thicken with cooled stirred maizena (cornstarch) and pour over lobster slices Form.

Some excerpts from the in cooking. Ger with this recipe triggered discussions:

Dirk Decius: Depends on which country you live in. Here in good old Germany is there a step more necessary. You have to make the lobster first one minute (or hold the head in boiling water).

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