Photograph of the finished Homard à l'américaine

France · Tôm hùm sốt cà chua rượu

Homard à l'américaine

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

What to get ready

  • Photograph of Lobster Lobster 3.1 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Cognac Cognac ⅓ cup
  • Photograph of White wine White wine ¾ cup
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Tarragon Tarragon 0.3 oz
  • Photograph of Chilli Chilli 1

Method

  1. 1 Chop the lobster into pieces, keeping the roe in the head to make the sauce.
  2. 2 Pan-fry the shrimp in olive oil for 4 minutes until the shells turn bright red, then remove from the pan.
  3. 3 Sauté dried shallots, garlic, and chili peppers, then pour in Cognac and burn to evaporate the alcohol.
  4. 4 Add the tomatoes and white wine, bring to a boil, then reduce heat and simmer for 15 minutes.
  5. 5 Return the shrimp to the pan and simmer for 10 minutes, then whisk the shrimp roe with butter at the end to thicken the sauce.
  6. 6 Sprinkle with finely chopped tarragon and serve with white rice.

With an appliance

  • Oven 1 hr

    Replace step 5: place the lobster in the sauce, cover, and simmer on the middle rack of the oven at 180 degrees for 8 minutes; add the lobster roe with the butter after removing the pot to prevent the meat from becoming dry.

Start cooking