Homard à l'Américaine, Method B (Lobster à l'Américaine, Second Service)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lobster prepared as for the preceding Homard à l'Américaine
- The sauce from that preparation
Instructions
- Prepare the lobster exactly as in the preceding Homard à l'Américaine.
- Take only the flesh of the tail sections and of the claws.
- Arrange the flesh in a timbale and cover it with the sauce.