Lobster a L’Americaine



Lobster a l'Americaine is a traditional French dish with many variations and optional ingredients. It is usually made with a mixture of lobster meat, carrots, celery, shallots, tomato paste, garlic, dry white wine, cognac or dry sherry, chicken or fish stock, bay leaves, olive oil, thyme, parsley, heavy cream, butter, and chopped.

The lobster is boiled in a sauce, then flavored with cognac or sherry. Cooked with the lobster shell, it adds extra flavor to the dish. It is recommended to serve with rice on the side. Regarding its origin, all that is known is that it is a French dish, although many sources claim it originates from the Languedoc or Brittany regions, while others say it was most likely served to first class passengers on ships bound for America.



 

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