Homard Saute A L'americaine - Lobster Sauted, American Style

Had the originator of this dish known the dislike that Ameri-cans have to the touching of their food with their fingers he might have hesitated in naming it after them.

Lobster a la Newburg seems to be more en vogue or more to the liking of the American people, probably on account of its being handled easier with the fork. While some chefs have tried to introduce lobster a Tamericaine prepared with cooked lobster taken from the shell, we maintain that it is deprived not only of its originality in appearance, but also of its characteristic flavor.

If the intentions of the originator of this tasty dish should be carried out, the lobster must be cut up in its raw state and be cooked immediately.

Modifications can be made to suit the American taste; instead of oil, butter may be used, and garlic may be left out altogether if objectionable.

Receipt

Wash well 2 young lobsters, cut the claws off the body, and divide each in two (cracking the shells). Cut the tails transnoversely in four pieces and divide the head lengthwise in two. Season the pieces of lobster with salt and pepper, and fry them in smoking hot olive oil (or butter).

Move the pieces of lobster to have them fried equally on all sides. When this is done, remove the lobster on a dish and keep it hot.

Decant the oil and replace it by a piece of butter; add i finely chopped onion (about a tablespoonful), cook the onion for a while, then add 3 chopped shallots. A moment later add 3 or 4 fresh tomatoes, previously peeled, freed from seeds and cut into small pieces; add coarsely chopped parsley, a faggot of herbs and a supcon of garlic. Lay the lobster on top of this, moisten with 2 gills of white wine and a pony of brandy, cover the pan and set on full fire. After ten minutes, add 2 gills each of brown and tomato sauce, cook 10 minutes longer, add a tablespoonful of chicken or veal glace, and the soft part, which is found in the head of the lobster rubbed through a fine sieve. Cook for a few minutes more, then incorporate 3 or 4 ounces of butter, season highly, add a teaspoonful of chopped chervil and a pinch of tarragon, and finish with lemon juice.

Dress the lobster symmetrically on a dish, and pour over the sauce.

Note. - Some cooks rub the sauce through an etamine cloth; but it is mostly served as explained above.

Homard Saute A La Dumas - Lobster Sauted, Dumas Style

Take the meat from 2 boiled lobsters and cut in 1/2-inch thick pieces, reserving the creamy part and coral for later use.

Heat 2 ounces of butter in a saute pan, throw in the lobster and fry for a few minutes without coloring; add 2 tablespoonfuls of cooked mirepoix (carrots, mushrooms and onions), moisten with 2 gills of white wine, allow to reduce nearly dry, add 2 gills of brown sauce, allow to boil, and finish with the creamy part of the lobster, the coral and 3 ounces of butter pounded and rubbed through a fine sieve. Do not boil any longer. Season with salt and paprika, and before serving add the juice of half a lemon.