[Vegan Lobster Simmered with Wine, Tomatoes, Garlic, and Herbs]
Julia actually has a lot to say about this dish...that at informal gatherings the lobster is left in the shell but that
"many Americans prefer that the meat be removed from the shells before the dish is served, which is too bad, as it makes more work for the cook."..which I thought was kind of funny...
...she goes on to eplxain the origins of the name...
The origin of Homard à l'Américaine is a subject for discussion. Some authorities call it à l'Amoricaine , after the ancient province of Armorique in Brittany where lobsters grow. Others say Amoricaine is nonsense because the tomato flavoring is quite untypical of Brittany and that the recipe is far more likely the product of a Paris chef with Provençal inclinations who titled his dish after an American client, or after the exotic origins of the tomato. In any case it is a splendid creation for fresh lobster, and though we are not partial to frozen lobster tails, it is one of the best ways we know to cook them.
...oh well...wherever it comes from...I got out my
Vegan Fumet de Poisson au Vin Blanc...
...because I wanted to rehydrate my Lobster Mushrooms in that for a bit more flavor...
...while that was happening...I diced some carrot...small...
...and some onion...
...peeled and seeded a fresh tomato...
...drained the mushrooms...
...and then sauteed them in some Earth Balance (Julia says to use olive oil)...
...and then you add some cognac...
...avert your face and ignite the cognac with a lighted match...I missed the photo of the blue flame...it's a pretty quick process...
...then you add some tomato paste...I keep mine frozen in 2 Tbls. blocks...
...some tarragon...
...the fresh tomatoes...
...then cover and put in the oven for 20 minutes...
...this it what it looks like just out of the oven...
...Julia says to arrange it in a rice ring...
...it does make a pretty dish...
...we had it with salad, fresh cucumbers, and grilled pita bread...
...it was a very pretty supper...
...and it was pretty delicious too...
Substitutions
Nori Sheets for all of the fish...
Recipe here:
Mastering the Art of French Cooking pp. 223-224
