Homard à l'armoricaine

Name: Homard à l'armoricaine
Total time: 60 min
Yield: Serves 4
Cuisine: Brittany
Ingredients: 2 live lobsters, 600 g (1⅓ lb) each; 3 shallots; 2 garlic cloves; 400 g (14 oz) crushed tomatoes; 100 ml (⅓ cup + 1 tbsp) cognac; 200 ml (¾ cup + 1 tbsp) dry white wine; 300 ml (1¼ cups) fish stock; 1 tbsp tomato paste; 1 pinch cayenne pepper; 50 g (3½ tbsp) butter; 3 tbsp olive oil; Tarragon, parsley, salt, pepper

Lobster in cognac tomato sauce (à l'armoricaine)

⏱ 60 minServes 4Hard420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

2live lobsters, 600 g / 1⅓ lb
3shallots
2 clovesgarlic
400 g (14 oz)tomatoes, chopped
100 ml (½ cup)cognac
200 ml (¾ cup)dry white wine
300 ml (1¼ cups)fish stock
1 tablespoontomato paste
1 pinchcayenne pepper
50 g (2 oz)butter
3 tbspolive oil
Tarragonparsley, salt, pepper

2 live lobsters, 600 g / 1⅓ lb
3 shallots
2 cloves garlic
400 g (14 oz) tomatoes, chopped
100 ml (½ cup) cognac
200 ml (¾ cup) dry white wine
300 ml (1¼ cups) fish stock
1 tablespoon tomato paste
1 pinch cayenne pepper
50 g (2 oz) butter
3 tbsp olive oil
Tarragon parsley, salt, pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Cut the live lobsters into pieces, saving the coral and the creamy tomalley.
Sear the pieces in very hot oil until they turn red.
Flambé with the cognac, then remove the pieces and set aside.
Sweat the chopped shallots and garlic in the same pot.
Deglaze with the white wine and add the tomatoes, tomato paste, fish stock and cayenne.
Return the lobster, cover and cook 12 minutes over low heat.
Remove the pieces and keep warm.
Thicken the sauce by whisking in the butter mashed with the reserved coral.
Adjust the seasoning and add chopped tarragon and parsley.
Spoon the sauce over the lobster and serve with rice.