RECIPE: Lobster Americaine

I have to explain this as you cannot hear my tone of voice.  The following is a joke (people get defensive about cooking):  


There are only three ways to cook lobster:  1. Steamed with drawn butter,  2. Butter Poached, and this, 3. Lobster Americaine.  It is a French version, tomatoey and hot and spicy.  Different from Lobster Fra Diavillo.  The sugar in the carrots moderates the black pepper and cayenne pepper.


Got this from the NY Times many moons ago.  Cooked it last night and leftovers made it to tonite.  It is a lot of work which is why I generally do it once a year.  BUT IT SO GOOD.  Have NEVER seen it offered in a restaurant due to the 90 minutes of labor required.  A great summer dish.  Serve with a great white like a Conundrum or a Sparking Cold Red like a Lambrusco.
JA

Lobster Americaine

Adapted from a NY TIMES Pierre Franey recipe from the Bronze Age

PARTS LIST

4 lobsters, about 1 1/4  pound each

3 tablespoons vegetable oil

Salt to taste

4 tablespoons sweet butter

1 teaspoon minced garlic

1/2 cup shallots

2 teaspoons freshly ground black pepper

1/2 cup carrots, diced

1/4 cup brandy or Cognac

1 cup white wine

1  28 ounce can of imported canned tomatoes and liquid.  I like San Marzano.

2 tablespoons tomato paste

1 cup water

4 teaspoons chopped fresh tarragon

1 bay leaf

1/2 teaspoon thyme

1/2 teaspoon cayenne pepper

1 tablespoon flour

1 tablespoon chopped fresh chervil (optional)

2 tablespoons brandy.

Trader Joes Lemon Pappardelle noodles.

DIRECTIONS

Prep time 1 Hour,  plus cooking about 30 minutes

Prepare all ingredients as described above. When finished:

1. Humanely kill the lobsters by inserting a knife into an upside down lobster directly in the middle of the head behind the eyes and twist quickly.   Then dismember the tail from the shell.  Twist off the claws and set aside. Cut the lobster tails in half lengthwise. Cut each half into three pieces.  I use a sharp serrated knife.

2. Heat the vegetable oil in a Dutch oven over high heat.  Place all the lobster pieces in the pot and toss them gently for about 2 minutes.  Pour off the oil and return pot to the heat.

3. Add to the pot one tablespoon of butter and the garlic, shallots, black pepper, carrots, brandy, white wine, tomatoes, tomato paste, water,  2 tablespoons tarragon, bay leaf, thyme and cayenne pepper.  Cover and cook over high heat.  Remove tail meat after 5-7 minutes and cook claws for a total of 10 minutes rotating during cooking.

4. GET WATER FOR THE NOODLES GOING  - Add noodles to be ready about 10 minutes after adding.  Trader Joes Lemon Pappardelle is a great pasta to use.

5. Reduce the sauce over high heat to about 3 cups.  While the sauce is reducing, add 2 tablespoons of butter and the flour.  Stir well until all are bound together.  Cook and stir a minute or two.

6. Add remaining:

        -    2 tablespoons of tarragon and the chervil. 

        -   Add remaining tablespoon of butter and the brandy. 

        -   Put the lobster pieces back into the sauce and heat just to warm them

                 before serving, with noodles.

Yield: 4 servings.,

Total time about 90 minutes