Lobster in Sauce Américaine

If done right, this Sauce Américaine is one of the best things in life. Sauce Américaine is a traditional sauce in classical French cuisine, consisting of onions, tomatoes, white wine, brandy, cayenne pepper, butter, and fish velouté. In my interpretation of this sauce, I make a rich lobster stock first by adding lobster bodies, the complete French mirepoix (not just onions), tomato paste, and a bouquet garni, with water to cover. I reduce all that liquid down to nine tenths and then mount in the butter. Maybe I’ll share my recipe in another post.

This is a Lobster Tail with Crispy Shallots and Micro Parsley in Sauce Américaine.

*Recipe here.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s