Lobster a l'Americaine

Ingredients

• 2 lobsters (about 1.5 kg / 3.3 lbs each) 2 lobsters (about 1.5 kg / 3.3 lbs each)
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 shallots, finely chopped 2 shallots, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 tablespoon (15 g) tomato paste 1 tablespoon (15 g) tomato paste
• 1 cup (240 ml) dry white wine 1 cup (240 ml) dry white wine
• 1 cup (240 ml) fish or seafood stock 1 cup (240 ml) fish or seafood stock
• 2 cups (500 g) canned crushed tomatoes 2 cups (500 g) canned crushed tomatoes
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried tarragon 1 teaspoon dried tarragon
• 1 teaspoon paprika 1 teaspoon paprika
• 1/4 cup (60 ml) brandy 1/4 cup (60 ml) brandy
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 50g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Prepare the lobsters by boiling them in a large pot of salted water for about 8 minutes until they turn bright red. Remove from the pot and let them cool slightly.
2. 2.
   Once cooled, crack the lobster shells and remove the meat. Cut the meat into bite-sized pieces and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion, shallots, garlic, carrot, and celery. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Stir in the tomato paste and cook for an additional minute.
5. 5.
   Deglaze the skillet with white wine, scraping the bottom to release any browned bits. Allow the wine to reduce by half.
6. 6.
   Add the fish or seafood stock, crushed tomatoes, bay leaf, dried thyme, dried tarragon, and paprika. Stir well to combine.
7. 7.
   Bring the sauce to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
8. 8.
   Stir in the brandy and season with salt and pepper to taste.
9. 9.
   Gently add the lobster meat to the skillet, ensuring it is fully coated with the sauce. Cook for an additional 5 minutes until the lobster is heated through.
10. 10.
    Remove the bay leaf and garnish with fresh parsley.
11. 11.
    Serve the Lobster a l'Americaine hot with buttery rice or crusty bread.

Treat your ingredients with care...

• Lobster — Ensure the lobsters are fresh and alive before cooking. Boil them for the specified time to achieve perfectly cooked meat. Crack the shells carefully to extract the meat without breaking it.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce.
• If lobster is not available, you can substitute it with other shellfish like shrimp or crab.
• Serve the dish with a side of steamed asparagus or roasted vegetables for a complete meal.
• Use a good-quality dry white wine for the best flavor in the sauce.
• To enhance the presentation, garnish with a sprinkle of paprika and a lemon wedge.

Serving advice

Serve the Lobster a l'Americaine in individual bowls, ensuring each serving has a generous amount of lobster meat and sauce. Accompany it with a side of buttery rice or crusty bread to soak up the flavorful sauce.

Presentation advice

Present the Lobster a l'Americaine with elegance by arranging the lobster meat on top of the sauce in a visually appealing manner. Garnish with fresh parsley and a sprinkle of paprika for a pop of color. Serve it on a white or colorful plate to highlight the vibrant red of the lobster.