Homard à l'Armoricaine
A classic French lobster dish braised in brandy, tomato, and aromatic vegetables. Rich, elegant, and achievable at home with patient technique and fresh lobster.
- Total time
- 55 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 whole lobster, live (1.25 to 1.5 lbs)
- 2 medium shallots, minced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup canned crushed tomatoes
- ¼ cup brandy or cognac
- ½ cup dry white wine
- ½ cup fish or shellfish stock
- 2 tbsp butter
- 1 tbsp fresh tarragon or parsley, chopped
Instructions
- 1
Place lobster in freezer for 15 minutes to chill, then place on cutting board.
- 2
Cut lobster in half lengthwise with a sharp knife. Remove and discard the dark vein and gritty sac near the head.
- 3
Crack claws with the back of a knife or a mallet to allow sauce to penetrate during cooking.
- 4
Heat 1 tbsp butter in a large skillet over medium-high until foaming. Pat lobster halves dry with paper towels.
- 5
Place lobster halves cut-side down in the skillet. Sear without moving for 4 minutes until shell turns bright red.
- 6
Flip lobster. Sear flesh side for 3 minutes. Transfer to a plate and set aside.
- 7
Add remaining 1 tbsp butter to the skillet. Add shallots and garlic. Cook until fragrant and softened, ~2 minutes.
- 8
Stir in tomato paste and cook for 1 minute, coating the pan. Deglaze with brandy, scraping up browned bits.
- 9
Add white wine and simmer for 2 minutes to reduce slightly. Pour in crushed tomatoes and stock.
- 10
Return lobster halves to the skillet, nestling them flesh-side up in the sauce. Reduce heat to medium-low.
- 11
Cover and simmer for 12–15 minutes until lobster is opaque throughout and tender when pierced with a fork.
- 12
Transfer lobster to a warm plate. Raise heat to medium-high and simmer sauce for 3 minutes to concentrate flavors.
- 13
Pour sauce over lobster. Garnish with fresh tarragon or parsley. Serve immediately with crusty bread.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet with lid
- sharp 8-inch chef's knife
- cutting board
- paper towels
- wooden spoon
- plate
- fork
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