Homard à l'Américaine
Homard à l'américaine is a Lobster dish.
There are some variations, but generally to make it, lobster pieces are sautéed in olive oil, then a sauce is added to the pan in the form of cayenne pepper, garlic, onions, tarragon, tomato, a splash of cognac and white wine. The lobster pieces then finish cooking by poaching. The pan sauce is thickened with butter or cream, and with the liver and roe from the lobster.
Homard à l'Armoricaine
Usually this is the same dish as Homard à l'américaine.
Armoricaine means "from Armor", an ancient Celtic name for Bretany. From Bretany comes cognac, and excellent lobsters.
Some feel that Homard à l'américaine was renamed "Armoricaine" simply because some purists in French cooking couldn't stomach what was clearly a French dish being called "American."
Whatever the reason, to presume that a dish with olive oil, garlic and tomatoes in it might be a Breton dish is absurd.
Homard à l'américaine reflects Fraisse's Provençal origins more than it does any American origins. And oil, tomatoes and garlic indicate a Provençal origin, rather than a Breton one.
It is similar to Langouste à la Sètoise, made in Provence.
The dish was possibly served before this as "Homard Bonnefoy" by the restaurant called "Bonnefoy" in rue de l'Échelle as early as 1853 by a chef named Constant Guillot.
The restaurant Noël Peters was still extant as of 1908, when it was mentioned by a Lieut Col Newnham-Davis in his "The Gourmet's Guide to Europe - 1908" for having reasonable prices, quiet service and excellent fish dishes.
Literature & Lore
"I made the lovely homard à l'américaine -- a live lobster cut up (it dies immediately), and simmered in wine, tomatoes, garlic, and herbs -- twice in four days, and spent almost all of another day getting the recipe for that dish in good shape." -- Julia Child with Alex Prud'homme. My Life in France. New York: Alfred A. Knopf. 2006. p 83.
Leigh, Rowley. A lobster with dual nationality. London: Financial Times. 6 July 2007.
Fish and Seafood DishesAhtapot Salatasi; Angels on Horseback; Bouchées à l'Armoricaine; Bouchées à la Bénédictine; Cabbie Claw; Chikuwa; Crappit Heids; Dublin Lawyer; Fish and Chips; Fish and Seafood Dishes; Homard à l'Américaine; Kamaboko; Kanikama Crab Sticks; Krappin and Stap; Lobster Newberg; Oysters Kilpatrick; Oysters Rockefeller; Paella; Pot-en-Pot Québecois; Poutine; Sardeles Pastes; Shrimp Cocktail; Squid Balls; Stargazey Pie; Tekka-Don; Yuzu Gama
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