Homard à l'Armoricaine

Dive into the rich flavors of classic French culinary art with this Lobster Armoricaine, a refined dish perfect for special occasions. This delightful creation features fresh lobster enveloped in a succulent sauce rich with tomatoes, white wine, and Calvados. Elegantly served, it promises an unforgettable dining experience.

Ingredients

🦞 3 fresh live lobsters
🍅 500 grams of chopped tomatoes
🧈 70 grams of butter for sautéing plus 20-30 grams for beurre manié
🍷 700 milliliters of white wine
🌿 4 chopped shallots
🧄 3 cloves of garlic, peeled and minced
🌿 1 bouquet garni, parsley, thyme, bay leaf
🥃 200 milliliters of Calvados
🫒 100 milliliters of oil
🧂 Salt
🧂 Pepper
🧅 2 onions one studded with cloves
🌿 3 cloves for studding the onion
🥬 1 leek, cleaned
🥄 A spoonful of tomato paste
🍚 20-30 grams of flour for beurre manié
🌿 Fresh parsley, finely chopped for garnish

Instructions

1- Prep Aromatics:

• Use a sharp knife to chop the carrots, onions (studded with cloves), shallots, and garlic.
• Prepare the tomatoes.

2- Prepare Court-Bouillon:

• In a large stainless steel pot, bring court-bouillon (water with aromatics like leeks, onions, carrots) to a boil.

3- Cook Lobsters:

• Submerge live lobsters in the boiling court-bouillon for 4 minutes.

4- Cold Shock Lobsters:

• Transfer lobsters to an ice bath to halt cooking.

5- Disassemble Lobsters:

• Remove tails and claws.
• Split heads/carapaces and reserve coral (roe) and tomalley.
• Extract and keep tail and claw meat whole.
• Reserve shells for sauce use.

6- Start Sauce:

• Heat oil and butter in a separate pot.
• Sauté chopped shallots, garlic, and carrots until soft.

7- Add Shells:

• Introduce lobster shells to the pot, cooking with vegetables.

8- Enhance Flavor:

• Add chopped tomatoes, bouquet garni, salt, and pepper.
• Cover, cook briefly.

9- Flambé:

• Pour Calvados, flambé, and let flames subside.

10- Deglaze and Simmer:
- Add white wine and strained court-bouillon.

11- Flavor Boost:
- Stir in reserved coral/tomalley and tomato paste.

12- Simmer:
- Allow the sauce to meld over 15 minutes.
- Strain using a chinois.

13- Thicken Sauce:
- Return strained sauce to a boil.
- Incorporate beurre manié bit by bit, whisking continuously until thick.

14- Warm Lobster:
- Gently heat lobster meat in the sauce.

15- Garnish and Serve:
- Plate the lobster, drizzling with sauce.
- Garnish with parsley.

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 4
Equipment: Knife, sharpening steel, cutting boards, large and small pots, skimmer, kitchen scissors, plates, wooden spoon, spatula, chinois, whisk, serving plate.
Nutritional Information (per serving): Calories: 450, Proteins: 35g, Fats: 25g, Carbs: 12g

Cooking Tips

• Use an ice bath immediately after boiling to preserve texture and ease shell removal.
• Crushed lobster shells enrich the sauce with a deep flavor.
• Add beurre manié gradually to control sauce thickness.

#seafood #frenchcuisine #lobster #specialoccasion #gourmet #culinaryarts #luxurydining

Cuisine De North Vagabond: https://www.youtube.com/@cuisinedenorthvagabond

#cuisinedenorthvagabond

Lobster Armoricaine