(Homard a l’Armoricaine)
This is the most famous Breton seafood dish—every chef in Brittany has his or her own favorite version.
Yield: serves 4
- 2 (3-lb.) live lobsters
- 1⁄4 cup extra-virgin olive oil
- 1 medium yellow onion, peeled and finely chopped
- 3 medium shallots, peeled and minced
- 1 clove garlic, peeled and minced
- 2 carrots, peeled, trimmed, and finely diced
- 2 tomatoes, chopped
- 2 Tbsp. tomato paste
- 2 cups white wine
- 3 Tbsp. butter, softened
- 1⁄2 tsp. cayenne pepper
- 2 Tbsp. crème fraîche
- Cook lobsters in a large pot of boiling water for 10 minutes. When cool, split open, remove meat, and cut into pieces. Reserve tomalley, coral, and shells.
- Heat oil in a large skillet over medium-low heat. Add onions, shallots, and garlic, and cook for 15 minutes. Add carrots, tomatoes, tomato paste, wine, and 1 cup water. Reduce heat to low, and simmer for 8 minutes.
- Wrap shells in a dish towel and crush with a rolling pin. Add to sauce and reduce by half over low heat. Strain through a fine sieve, and return to heat. Make a paste with tomalley, coral, and butter, and stir into sauce. Add lobster, season with cayenne pepper, and cook 2 minutes. Stir in crème fraîche. Serve over rice, garnished with parsley.