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Lobster à l'Américaine

This exquisite dish was invented by French chef Constant Guillot, and acquired its name through a long and circuitous route. Originally, it was called Homard sauté Bonnefoy.

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Allergens and dietary requirements

  • Crustaceans
  • Celery
  • Fish
  • Sulphite
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

10
lobsters
4
banana shallots
1
carrot
3
stalks
celery
6
pomodori tomatoes
100
ml
cognac
150
ml
dry white wine
100
ml
fish fumet
200
ml
whipping cream
butter
flat-leaf parsley
tarragon

Scale recipe

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