How to cook Lobster Americaine
- 4 (4 ounces each) lobster tails, fresh or frozen
- 1/2 teaspoon saffron
- 1 bay leaf, crumbled
- 1 cup dry white wine
- 1/4 pound butter
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped shallots or scallions
- 2 large tomatoes, peeled, seeded and finely chopped, about 3 cups
- 6 tablespoons tomato juice
- 1/2 teaspoon lemon juice
- 2 tablespoons finely chopped parsley
- Salt and pepper
- 1 cup milk
- 2 eggs
- 1 cup flour
- 1 tablespoon Parmesan cheese
Straw Potatoes Ingredients:
- Soak the saffron and bay leaf in wine and set aside.
- In a heavy saucepan or skillet, melt 4 tablespoons of butter over moderate heat. When the foam subsides, stir in the carrots and celery. Cook about 5 minutes.
- Add onions, shallots, tomatoes, tomato juice and lemon juice. Continue cooking another 3 minutes. Add parsley and the white wine with saffron and bay leaf. Cook for 2 minutes. Season to taste with salt and pepper. Set sauce aside.
- Split lobster tails in half lengthwise. Pull meat out.
- Beat milk and eggs together. Combine flour, salt, pepper and Parmesan. Dip lobster tails in milk-egg mixture, then dredge in Parmesan flour and shake off excess.
- Melt remaining butter in a skillet and saute the lobster tails on one side for 3 to 4 minutes. Turn and repeat on the other side until golden brown and cooked through.
- Pour sauce over sauteed lobster tails and allow to cook on low heat for a few minutes more.
- Serve the Lobster Americaine in small oval ramekins with Straw Potatoes (see the recipe below).
How to cook Straw Potatoes
- 3 medium potatoes
- Fresh lemon juice
- Vegetable oil as needed
- Salt to taste
- Peel potatoes and shape into long rectangles. Place in cold water with a little fresh lemon juice to prevent discoloration.
- Cut the potatoes into julienne strips, about 1/16-inch wide. Rinse cut potatoes in cold water and wrap in a dampened towel.
- Heat oil to a depth of at least 3 inches in a heavy pan or fryer until temperature is 330°F (165°C).
- Pat the potato strips dry with a paper towel and drop into the hot oil a handful at a time. (If a frying basket is not available to lower the potatoes into the oil, use a skimmer or slotted spoon to lift them out.) Turn the potatoes constantly until pale brown on all sides. Drain on paper towels.
- Just prior to serving, fry the potatoes quickly at 360°F (180°C) for 2 to 3 minutes until golden brown on all sides. Drain, salt and serve immediately.
African rock lobster produces the best results. You can use drained, canned tomatoes in place of fresh, but fresh are better. Tomato juice will add both color and flavor to the sauce.
The Lobster Americaine
dish is traditionally served with a rice pilaf, but it will go well with other rice dishes as well as pasta. In this recipe we propose to try Straw Potatoes for serving.
or Lobster a l'Americaine
. This famous lobster dish originated in the south of France where the use of tomatoes in sauces is prevalent. Originally called lobster Provencal, the version a l'americaine was first prepared at the restaurant of Noel-Peters in the Passage de Prince in Paris.
This recipe for Lobster Americaine serves/makes: 4
The Lobster Americaine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Lobster
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed