Don’t let the name fool you—this is a quintessential French masterpiece from the coast of Brittany. It’s a dramatic, fiery-fast dish where lobster is sautéed in oil, then flambéed with Cognac and simmered in a rich, aromatic sauce of tomatoes, garlic, herbs, and white wine. The sauce is then finished with butter and, sometimes, the lobster’s coral and tomalley for unparalleled depth. It’s theatrical, luxurious, and explosively flavorful.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 20 min | 50 min | 2 | Fast & fiery |
Why You’ll Love This Recipe
- Incredibly impressive: The process of cooking and serving a whole lobster is a show in itself.
- The sauce is a flavor bomb:** Briny, rich, tomatoey, and herbaceous all at once.
- Surprisingly quick to make: The actual cooking time is under 30 minutes.
- The ultimate luxury: Perfect for a anniversary or Valentine’s Day.
Grab These
- 2 live lobsters (1.5 lbs each)
- ¼ cup olive oil
- ¼ cup Cognac
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- 2 ripe tomatoes, peeled, seeded, and chopped (or 1 cup canned, crushed)
- 1 tbsp tomato paste
- 1 bouquet garni (tarragon, thyme, chervil)
- A pinch of cayenne pepper
- 4 tbsp unsalted butter, cubed
- Salt and pepper
- Fresh tarragon or parsley, chopped
Let’s Make It
This moves quickly. Have all your ingredients prepped and within reach. To humanely kill the lobster, place a knife tip right behind the head and swiftly cut down through the head.
Separate the claws and tails. Crack the claws slightly. Cut the tail into medallions.
Heat the olive oil in a very large, heavy skillet or Dutch oven over high heat. Add the lobster pieces and sauté for 3-4 minutes until the shell turns bright red.
Off the heat, add the Cognac. Carefully flambé by tipping the pan into the gas flame or using a long match. Once the flames subside, remove the lobster pieces and set aside.
In the same pan, add the shallot and garlic, cooking for 1 minute. Add the white wine, tomatoes, tomato paste, bouquet garni, and cayenne. Simmer for 5 minutes.
Return the lobster to the pan, cover, and simmer for 8-10 minutes until cooked through. Remove the lobster to a warm serving platter.
Over high heat, reduce the sauce by about a third. Off the heat, whisk in the cold butter, one piece at a time, to create a glossy, emulsified sauce. Stir in any lobster coral or tomalley if you have it. Strain the sauce over the lobster and garnish with fresh herbs.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 650 kcal |
| Protein | 55g |
| Carbohydrates | 8g |
| Fat | 38g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Creamy Version: Stir in 2 tablespoons of heavy cream at the end with the butter.
- With Langoustines: A fantastic addition or substitute.
Serving Ideas
- Serve with steamed rice or the best baguette you can find to soak up every drop of sauce.
- A crisp, chilled white Burgundy (Chardonnay) is the ideal pairing.
Storage & Reheating
- Storage: Best enjoyed immediately.
My Two Cents
- Pro-Tip: The key to a great Américaine sauce is reducing it properly and then mounting it with cold butter off the heat. This creates a luxurious, cohesive sauce that clings to the lobster.
You Asked, I’m Answering
Q: I’m too nervous to kill a live lobster. Any alternatives?
A: Ask your fishmonger to kill and split the lobster for you. Cook it immediately upon returning home.
Q: What’s the difference between à l’Américaine and à l’Armoricaine?
A: They are essentially the same dish. The name is a subject of great debate in France, but the recipe is identical.