Recipe Armorican-style lobsters

Or also American-style lobster but the first vision that comes to us with this name is a superb lobster decorated with ketchup! It's not exactly a dream, is it? We therefore validate the use of armoricaine, distorted over time, making it more Breton, more marine and more refined because lobster cannot be used in all sauces.

Homards à l'armoricaine
Preparation time:
Heat treatment time:
Community rating:


Number of persons: 4-8 servings
  • 4 fresh lobsters (500 g each)
  • 100 ml vegetable oil
  • 180 g onions, finely chopped
  • 70 g shallots, finely chopped
  • 180 g carrots, cut into small cubes
  • 2 garlic cloves, crushed
  • 50 ml cognac
  • 400 ml dry white wine
  • 2 litres fish stock
  • 2 tablespoons tomato purée
  • 60 g butter
  • 60 g flour
  • ½ teaspoon tarragon, chopped
  • Salt & pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  1. Boil the lobsters in lightly salted water for some minutes. Drain and leave to cool, then crack open the shell and claws and remove the lobster meat.
  2. Meanwhile, chop the onions, shallots, carrots and crush the garlic.
  3. Brown the lobster meat in the vegetable oil and flambé with Cognac.
  4. In a large pot, bring the onions, shallots, carrots, garlic and white wine to the boil. Add the fish stock and tomato purée, and simmer for 5 minutes. 
  5. Add the lobster meat and simmer for a further 25 minutes. Season with salt and pepper. 
  6. Fill the jars up to 2 cm from the brim. Seal tightly and proceed immediately to the heat treatment, 75 minutes at 100°C.

Advice: before serving, simmer the lobster meat in some of the liquid for 5 minutes. For a thicker sauce, add a tablespoon of flour.

History has it that… This recipe was created in the 1860s by Pierre Fraise, a French chef from the southern city of Sète. Returning to France after a period in the USA, he set up his own restaurant. One night, some diners arrived so late that his fridges were empty except for a few lobsters. So he chopped them up, cooked them in a little oil and threw them on top of some shallots, tomatoes, garlic and added a bottle of white wine for the sauce. He then proudly announced his latest creation: “Armorican-style lobsters!”

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