homard à l'Américaine

/oh-mahr ah lah-mer-ee-kehn/

A classic method of cooking lobster sautéed in oil, flambéed with brandy, and served in a cream and white wine sauce, flavoured with garlic, shallots and tomatoes. The origin of Homard à l’américaine is controversial, some claiming that it was invented by the chef Pierre Fraisse, a native of Languedoc who spent some time in United States. The one thing that is certain is that, containing such ingredients as oil and garlic, it is unlikely to originate from Armorica (the ancient name for Brittany). Alternatively, can indicate a garnish of cornflour (US: corn starch) fritters with sliced fried sweet potatoes, for meats.

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