Rock Lobster à l’Américaine

In France, blue or brown lobsters are called homard. Those without a claw, and red, are
langouste, rock lobster or spiny lobster.

Rock Lobster à l’Américaine is a classic and indulgent seafood dish that originates from the coastal regions of America. It features succulent rock lobster cooked in a rich and flavorful tomato-based sauce. The dish is typically seasoned with aromatic herbs and spices, making it a true delight for seafood lovers.

Serves: 6

INGREDIENTS:

• 3 rock lobsters
• 1 bouquet garni
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup brandy

FOR THE SAUCE:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 ounces ham, finely chopped
• 2 ounces prosciutto, finely chopped
• 2 ripe tomatoes, peeled, seeded, and diced
• 1 cup white wine
• 1 bouquet garni
• 1/2 cup brandy

FOR THE COULIS:

• 1 onion, finely chopped
• 2 tablespoons olive oil
• 3 tomatoes, chopped
• 1 tablespoon balsamic vinegar

FOR THE LIAISON:

• 1 tablespoon butter
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 hard-boiled egg yolk, mashed
• Juice of 1/2 lemon
• 1/2 teaspoon paprika
• 1/3 teaspoon cayenne
• Pepper and salt

INSTRUCTIONS:

1. In a kettle, bring water and bouquet garni to a boil. Cook lobsters 5 minutes. Remove from water. With a sharp knife, cut lobsters in half lengthwise. Remove roe (coral) and creamy substance (tomalley). Set aside.
2. Remove lobster flesh and slice. Reserve.
3. In a skillet, heat 1 tablespoon oil and 1 tablespoon butter. Sauté lobster for 5 minutes.
4. To make the coulis, in a skillet, sauté onion in olive oil, add 3 chopped tomatoes, stir in balsamic vinegar.
5. In a larger skillet for the main sauce, heat butter and oil, and sauté onion with ham and prosciutto. Add 2 diced tomatoes. Add coulis to sauce skillet, along with wine, garlic, and bouquet garni. Let wine evaporate.
6. Stir in 1/2 cup brandy. Simmer 20 minutes.
7. For the liaison, in a small saucepan, heat butter, sauté shallot until cleared. Remove pan from heat. Stir in mustard, mashed yolk, lemon juice, paprika, cayenne, pepper, and salt.
8. Add to sauce, stirring until creamy.
9. Pour brandy over sliced lobster. Ignite. Let flames subside. Coat with the “sauce à l’Américaine” and serve.
10. Rice is a good accompaniment, or parsleyed potatoes.
11. A Pouilly-Fuissé wine is recommended.

SERVING OPTIONS:

When it comes to serving Rock Lobster à l’Américaine, there are a few options to consider that will complement the flavors and elevate your dining experience. Here are some serving suggestions:

• Garnish with Fresh Herbs: Sprinkle some freshly chopped parsley or basil over the lobster just before serving. The herbs add a pop of freshness and a touch of color to the dish.
• Serve with Crusty Bread: Rock Lobster à l’Américaine is best enjoyed with a side of crusty bread. The bread can be used to soak up the flavorful sauce and enhance the overall texture and satisfaction of the dish.
• Pair with White Wine: This dish pairs exceptionally well with a chilled white wine, such as Chardonnay or Sauvignon Blanc. The crisp and fruity notes of the wine complement the rich flavors of the lobster and the savory sauce.
• Accompany with Steamed Vegetables: Serve the Rock Lobster à l’Américaine alongside a medley of steamed vegetables like asparagus, broccoli, or carrots. The vibrant and nutritious vegetables provide a fresh and balanced element to the meal.
• Consider a Side Salad: If you want to add a lighter element to your meal, serve a side salad with a tangy vinaigrette dressing. The refreshing salad will provide a contrast to the richness of the lobster dish.

Remember to present the Rock Lobster à l’Américaine beautifully on a platter or individual plates, showcasing the vibrant colors of the lobster and the flavorful sauce. Enjoy this elegant seafood dish with loved ones for a memorable dining experience.