Ragoût de Homard à l'Armoricaine
This classic French dish features succulent lobster cooked in a rich, flavorful tomato and brandy sauce. It's an elegant main course perfect for special occasions. The sauce is deeply savory with aromatic herbs and a hint of spice.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 490 kcal
Allergen information: may contain celery, crustaceans, fish, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 2 pcslive lobster, about 500g each
- 2 tbspolive oil
- 2 pcsshallot, finely chopped
- 2 clovegarlic, minced
- 0.5 cupbrandy
- 0.5 cupdry white wine
- 1 cupcanned crushed tomatoes
- 1.5 cupfish stock
- 3 gfresh thyme
- 1 pcsbay leaf
- 0.25 tspcayenne pepper
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 tbspunsalted butter, cold, cut into cubes(optional)
garnish
- 2 tbspfresh parsley, chopped
Equipment
ice bath · fine-mesh sieve · large pot · dutch oven · cutting board · knife
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil.
About 5 min
- 2
Carefully place the live lobsters into the boiling water, cover, and cook for 8-10 minutes until bright red.
About 10 min
- 3
Remove lobsters from the pot and plunge them into an ice bath to stop the cooking.
About 2 min
- 4
Once cool enough to handle, twist off the claws and tail from each lobster.
About 5 min
- 5
Crack the claws and tails, then remove the meat, being careful to keep it in large pieces.
About 10 min
Cook’s note: Reserve the shells and any tomalley (green liver) or coral (red roe) for the sauce.
- 6
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
About 1 min
- 7
Add the shallot and cook until softened, about 3-4 minutes.
About 4 min
- 8
Stir in the garlic and cook for another minute until fragrant.
About 1 min
- 9
Add the reserved lobster shells to the pot and sauté for 5 minutes, crushing them slightly with a spoon to release flavor.
About 5 min
- 10
Pour in the brandy and flambé (carefully ignite with a match) if desired, otherwise let it reduce for 1-2 minutes.
About 2 min
Cook’s note: If you don't feel comfortable flambéing, simply let the alcohol cook off.
- 11
Add the dry white wine and cook until it has reduced by half, about 3-5 minutes.
About 5 min
- 12
Stir in the canned crushed tomatoes, fish stock, fresh thyme, bay leaf, cayenne pepper, salt, and black pepper.
About 1 min
- 13
Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 20 minutes to allow flavors to meld.
About 20 min
- 14
Strain the sauce through a fine-mesh sieve, pressing on the solids (especially the shells) to extract all liquid and flavor.
About 3 min
Cook’s note: Discard the solids after straining.
- 15
Return the strained sauce to the pot and bring it to a gentle simmer.
About 1 min
- 16
Add the cooked lobster meat to the sauce and warm through for 2-3 minutes.
About 3 min
Cook’s note: Do not overcook the lobster meat at this stage, as it will become tough.
- 17
Remove the pot from the heat and swirl in the cold unsalted butter, if using, until melted and incorporated.
About 1 min
Cook’s note: This step adds richness and gloss to the sauce.
- 18
Taste and adjust seasoning if necessary.
- 19
Serve immediately, garnished with fresh parsley.
Cook’s note: Traditionally served with rice or crusty bread.
Per serving
Nutrition
- Calories
- 490.4kcal
- Protein
- 50.9g
- Carbs
- 11g
- Fat
- 17.3g
- Fibre
- 1.5g
- Sugar
- 3.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover ragoût in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the lobster.