Lobster Américaine

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Dishes cooked à l'américaine are prepared with a luscious tomato-wine sauce. Though this recipe—from premier seafood chef Eric Ripert—requires some involved steps, they're more than worth the effort. Garnish with tarragon leaves, if desired.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 395
Fat 22.2 g
Satfat 11.1 g
Monofat 7.4 g
Polyfat 2.2 g
Protein 18 g
Carbohydrate 12.3 g
Fiber 2 g
Cholesterol 130 mg
Iron 1.9 mg
Sodium 852 mg
Calcium 76 mg

Ingredients

2 (2-pound) whole Maine lobsters
Sauce:
1 tablespoon canola oil
1/2 cup sliced shallots
2 tablespoons sliced garlic
1 1/2 tablespoons black peppercorns
2 tablespoons tomato paste
1/2 cup brandy
1/2 cup vermouth
2 cups Shrimp Stock
1/4 cup whipping cream
1 basil sprig
2 tarragon sprigs
1/2 teaspoon fine sea salt, divided
1/8 teaspoon freshly ground white pepper
Beurre mont[SPECIAL_CHAR
2 tablespoons water
1/2 cup unsalted butter, cut into large pieces

Preparation

1. To prepare the lobsters, plunge a heavy chef's knife through each head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes. Twist off claws where they join the bodies; set claws aside. Twist off tails from the bodies. Reserve bodies. Place tails on a cutting board; press to flatten. Cut in half lengthwise. Remove the vein that runs down the center of each tail. Cover and refrigerate tails.

2. Bring a large saucepan of water to a boil. Add claws to boiling water; cook 5 minutes. Remove claws from pan, and cool. Separate knuckles from claws. Remove meat from knuckles and claws.

3. To prepare sauce, heat canola oil in a large, shallow saucepan over medium-high heat. Add lobster bodies to pan; cook for 5 minutes, stirring occasionally. Add shallots and garlic; sauté 1 minute. Add peppercorns and tomato paste; reduce heat to medium, and cook 1 minute, stirring constantly. Stir in brandy and vermouth; cook until liquid is reduced by half (about 5 minutes). Add 2 cups Shrimp Stock; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add cream, basil, and tarragon; simmer for 5 minutes. Strain mixture through a fine sieve over a bowl. Discard solids. Stir in 1/4 teaspoon salt and ground white pepper. Keep warm.

4. Preheat oven to 350°.

5. To prepare beurre monté, bring 2 tablespoons water to a simmer in a small saucepan. Add butter, 1 tablespoon at a time, stirring constantly with a whisk until butter melts.

6. Sprinkle remaining 1/4 teaspoon salt over tails. Brush 3 tablespoons beurre monté over tails. Arrange tails in a baking dish. Bake at 350° for 10 minutes or until done. Add claw and knuckle meat to remaining beurre monté; cook over low heat until thoroughly heated.

7. Remove tail meat from shells; place one piece of tail meat in each of 4 shallow bowls. Divide knuckle and claw meat evenly among servings, and discard remaining beurre monté. Spoon 1/2 cup sauce over each serving.

Note:

Eric Ripert,

October 2009