Homard a l'americaine

Yield: 4 Servings

Measure Ingredient
½ cup Chopped onions
1 \N Clove garlic -- minced
½ cup Butter
¼ cup Olive oil
5 \N Whole lobster tails -- cut
\N \N In 1\" pieces
½ cup Cognac
1 cup White wine
1 tablespoon Tomato paste
3 cups Red ripe tomatoes --
\N \N Chopped
1 tablespoon Fresh parsley -- chopped
1 teaspoon Ground tarragon
1 \N Whole bay leaf
½ teaspoon Ground thyme
2 cups Chicken stock
3 tablespoons All-purpose flour
1 teaspoon Fresh lemon juice
\N \N Salt -- to taste
\N \N Black pepper -- to taste

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

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