Lobster Américaine


Dishes cooked à l'américaine are prepared with a luscious tomato-wine sauce. Though this recipe—from premier seafood chef Eric Ripert—requires some involved steps, they're more than worth the effort. Garnish with tarragon leaves, if desired.

What you will need

2 (2-pound) whole Maine lobsters



1 tablespoon canola oil

1/2 cup sliced shallots

2 tablespoons sliced garlic

1 1/2 tablespoons black peppercorns

2 tablespoons tomato paste

1/2 cup brandy

1/2 cup vermouth

2 cups Shrimp Stock

1/4 cup whipping cream

1 basil sprig

2 tarragon sprigs

1/2 teaspoon fine sea salt, divided

1/8 teaspoon freshly ground white pepper

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2 tablespoons water

1/2 cup unsalted butter, cut into large pieces


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