Gastronomixs

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.

Lobster à l'AméricaineEnlarge

Ingredients

10

 

lobsters

4

 

banana shallots

1

 

carrot

3

stalks

celery

6

 

tomatoes (pomodori)

1

dl

cognac

150

ml

dry white wine

1

dl

fish fumet

2

dl

cream

 

 

butter

 

 

flat-leaf parsley

 

 

tarragon

Preparation method

Serving suggestions

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