Reference > Farmer's Cookbook > FISH > Lobster à 1’Américaine
  Live Lobster en Brochette Lobster à la Muisset  
CONTENTS · BIBLIOGRAPHIC RECORD

Lobster à 1’Américaine

Split a live lobster and put in a large omelet pan, sprinkle with one-fourth onion finely chopped and a few grains of cayenne and cook five minutes. Add one-half cup Tomato Sauce II and cook three minutes; then add two tablespoons Sherry wine, cover, and cook in oven seven minutes. To the liver add one tablespoon wine, two tablespoons Tomato Sauce and one-half tablespoon melted butter; heat in pan after lobster has been removed. As soon as sauce is heated, strain, and pour over lobster.


CONTENTS · BIBLIOGRAPHIC RECORD
  Live Lobster en Brochette Lobster à la Muisset  
 
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