Homard a l'americaine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onions |
| 1 | Clove garlic -- minced | |
| ½ | cup | Butter |
| ¼ | cup | Olive oil |
| 5 | Whole lobster tails -- cut | |
| In 1\" pieces | ||
| ½ | cup | Cognac |
| 1 | cup | White wine |
| 1 | tablespoon | Tomato paste |
| 3 | cups | Red ripe tomatoes -- |
| Chopped | ||
| 1 | tablespoon | Fresh parsley -- chopped |
| 1 | teaspoon | Ground tarragon |
| 1 | Whole bay leaf | |
| ½ | teaspoon | Ground thyme |
| 2 | cups | Chicken stock |
| 3 | tablespoons | All-purpose flour |
| 1 | teaspoon | Fresh lemon juice |
| Salt -- to taste | ||
| Black pepper -- to taste | ||
Directions
In a heavy saucepan, over moderate heat, cook onions and garlic in four tablespoons melted butter for five minutes, or until soft. Remove onions and garlic with a slotted spoon and add olive oil to saucepan. Heat olive oil and butter until very hot, then add the lobster pieces. Saute for 5 minutes, turning and stirring over medium high heat until lobster is cooked. Add Cognac to the pan. Heat briefly and flame, turning pan to coat lobster pieces with the flaming brandy. When flames die, add the white wine, tomato paste, tomatoes, parsley, tarragon, bay leaf, thyme, onions, and garlic. Mix well and transfer to an ovenproof casserole dish. Add enough chicken stock to cover lobster. Cover and bake at 375 degrees for 20 minutes. Remove the lobster pieces to a warm serving dish. Strain cooking juices into a saucepan. Over high heat, bring the sauce to a boil and reduce by half. Blend remaining butter with flour. Stir into sauce and cook, stirring until sauce is smooth. Stir in lemon juice. Pour the sauce over the lobster pieces and sprinkle with additional parsley.
Recipe By : Elizabeth Powell File