Photograph of the finished Homard à l armoricaine

France · Tôm hùm om cà chua cognac Homard à l armoricaine

Homard à l armoricaine

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lobster Lobster 4.4 lb
  • Photograph of Cognac Cognac ¾ cup
  • Photograph of White wine White wine 2 cups
  • Photograph of Canned tomatoes Canned tomatoes 1.8 lb
  • Photograph of Shallots Shallots 2.4
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Fresh cream Fresh cream 1 ⅛ cups
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Dried thyme leaves Dried thyme leaves 0.6 oz

Method

  1. 1 Chop the live lobster into pieces and keep the roe inside the head separately.
  2. 2 Sear the shrimp pieces in hot butter for 4 minutes until the shells turn red, then remove.
  3. 3 Pour the cognac into the pan and ignite it, allowing the alcohol to burn completely within 20 seconds.
  4. 4 Sauté shallots with thyme and dried chilies, then add white wine, canned tomatoes, and simmer for 15 minutes.
  5. 5 Add the shrimp to the pan and cook for 8 minutes, then remove immediately. If lobster is cooked for more than 12 minutes, it will just be meat and residue.
  6. 6 Beat the shrimp paste with fresh cream, then mix it into the sauce on the stove until it thickens into a red sauce, and sprinkle with parsley.

With an appliance

  • Oven 1 hr

    Replace the shrimp stew in step 5: cover and simmer on the middle rack of the oven at 180 degrees for 8 minutes, then remove the shrimp immediately; the shrimp roe and cream mixture from step 6 remains on the stovetop.

Start cooking