Provençal Cuisine

American-Style Lobster at Home

First requirement: have a live lobster.
Split the lobster in half lengthwise; remove the sac near the head, which usually contains gravel. Set aside the slightly greenish part next to the sac and thoroughly mix it with 2 tablespoons of butter using a fork. Detach the legs; break the claws to make it easier to remove the meat after cooking.
Cut each lobster half into 3 or 4 pieces, season with salt and pepper, and roll them in flour.
For a 900 gram to 1 kilo lobster: Heat 4 tablespoons of olive oil and 2 tablespoons of butter in a sauté pan; add the lobster pieces and sauté until the meat is well seared and the shell is bright red. Pour in four spoonfuls of good cognac and a deciliter and a half of white wine. Add two finely chopped shallots, six large tomatoes, peeled, seeded, and chopped, a pinch of chopped parsley, a pinch of garlic, a tiny pinch of cayenne pepper, and four to five spoonfuls of melted meat glaze.
Cover the pan and cook, without rushing, for 18 to 20 minutes.
Arrange the lobster pieces in a shallow dish. Stir in the reserved green parts while cooking, using a small whisk of egg whites. Cook for a few seconds and, off the heat, complete the sauce with 100 grams of fresh butter, divided into small pieces, and the juice of half a lemon. Pour immediately over the lobster pieces. Sprinkle with a pinch of chopped parsley.
Serve a timbale or vegetable dish of pilaw rice at the same time.

Pilaw Rice
In 50 grams of butter, lightly brown 2 tablespoons of chopped onion. Add 250 grams of Carolina rice and stir over the heat for a few seconds. Moisten with 6 deciliters of white broth; cover the pan and cook in a low oven for 18 minutes. After cooking, mix in 50 grams of butter, divided into pieces.

Note: Lobster à l'Américaine is prepared in the same way as lobster.

A. Escoffier.