Lobster à l’Armoricaine Recipe
1 h 15
Number of servings4 to 8 persones
Le Parfait Super Jars
- 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.
- Meanwhile, chop the onions, shallots, carrots and crush the garlic.
- Brown the lobster meat in the vegetable oil and flambé with Cognac.
- 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.
- Add the lobster meat and simmer for a further 25 minutes. Season with salt and pepper.
- 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: “Lobster à l’Américaine!”