Americaine Sauce



Live hen lobster                                                   1x1 kg

Shallots                                                                    50 g

Carrots                                                                     50 g

Garlic                                                                       1 clove

Oil                                                                           50 ml

Brandy                                                                     50 ml

White wine                                                               50 ml

Fish stock                                                                500 ml

Meat glaze                                                                25 g

Tomato puree                                                           25 g

Bouquet garni                                                           1 small

Tomatoes                                                                 200 g

Fish veloute                                                             250 ml

Butter                                                                       100 g


  1. Place the lobster on a board.  Hold the lobster firmly and insert a trussing needle or the point of a knife through the cross mark on the centre of the head.
  2. Remove the two large claws from the body of the lobster and crack the shell across the middle; the meat will be removed when cooked.
  3. Separate the body from the tail and cut the tail into 4 pieces across the shell.
  4. Cut the body in two lengthways, and remove the gravel bag.  Remove and place on one side the intestines and coral which are reserved for finishing the sauce.
  5. Crush and chop the garlic, peel and roughly chop the shallots and peel and dice the carrots.
  6. Heat the oil in a saucepan until very hot, add the pieces of lobster and body shell and fry over a fierce heat until the flesh has stiffened and the shell is bright red in colour.
  7. Add the carrots, shallots and garlic and saute for 3 minutes, drain off all the surplus oil and flambe with the brandy.
  8. Add the wine, fish stock, meat glaze, tomato puree, bouquet garni and the chopped tomatoes, bring to the boil, season and skim.
  9. Cover with a lid and cook over a gentle heat or in a moderate oven for 10 minutes then remove the lobster and shells from the liquor.  Remove the lobster meat from the shell.
  10. Reboil the liquor, reduce by two thirds.
  11. Pound the lobster meat and shell in a mortar.  Mix it with the veloute and add to the liquor.
  12. Pass the coral and intestines through a sieve and add an equal amount of butter.  Whisk this mixture into the sauce and then pass the sauce through the fine conical strainer into a saucepan.

Note: Reheat without boiling, place in a bain marie and gadually whisk in the remaining butter.



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