Sauce Américaine
This is a classic sauce that has evolved a bit over time. It was purportedly developed in France in the late nineteenth century. It is usually served over pieces of lobster meat, but can also be used in pot pies and pasta dishes, with lobster, shrimp, and other fish. A popular story purports that chef Pierre Fraisse, (who hailed from the Languedoc region of France), invented this dish circa 1860 in Paris for a group of late night diners. He had spent time cooking in Chicago and thus gave the dish its name, “Americaine.”
Total Steps
9
Ingredients
14
Tools Needed
4
Ingredients
- 1 whole steamed lobster Lobster shells
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 2 tablespoons Shallots, minced
- 1 tablespoon Garlic, minced
- 2 tablespoons Tomato paste
- 1/2 cup Brandy
- 1 cup Fish stock
- 1/2 cup White wine
- 1 tablespoon Tarragon, chopped
- 1 cup Heavy cream
- Salt
- Pepper
- pinch Cayenne pepper
Instructions
Step 1
In a saute pan, heat the olive oil and 1 tablespoon of butter.
Step 2
When the pan is smoking hot, add the lobster shells and saute them.
Step 3
Add the shallots and garlic and saute. Stir in the tomato paste.
Step 4
Add the brandy and flame to remove alcohol. Pour in the fish stock and white wine. Season with tarragon, salt, and pepper.
Step 5
Bring the liquid to a boil, then reduce heat and simmer.
Step 6
Remove from heat and strain through a fine mesh sieve into a sauce pot.
Step 7
Whisk in the heavy cream and bring to a boil.
Step 8
Reduce to a simmer.
Step 9
Whisk in the remaining 2 tablespoons of butter. Season with salt and cayenne pepper.