LANGOUSTE A L'ARMORICAINE (Crayfish A L'Armoricaine)

"A L'Amoricaine" must not be confused with the appellation "a l'americaine", given to the famous lobster dish. Armorique was the name of Brittany until the influx of Celts from Brittain, when Brittany was an important province and duchy. The Copper-colored crayfish or langouste is much more popular in France than in other countries; it is usually larger than a lobster, and has no pincers or claws. the meat is more delicate and tender than that of a lobster, which may be substituted in this recipes.

Ingredients :

• 1 langouste or lobster
• 2 small crabs (and when obtainable, 1 thorn-back or spider crab)
• 2 tomatoes
• 1/2 cup of white wine
• mixed herbs
• 2 shallots
• butter
• salt
• pepper
• cayenne

Method :

1. Melt 1/4 lb. of butter in an earthenware casserole, cut the pieces of lobster in round pieces about 1 inch thick, and cook on a quick fire for 5 to 10 minutes.
2. Remove the pieces of lobster from the casserole, and add to the butter in which they were cooked, a paste made by pounding in a mortar the shells and meat of the crabs and rubbing through a sieve.
3. Stir this into the butter till perfectly smooth.
4. Then add the finely chopped shallots, the herbs, the tomatoes, peeled and quartered, and the wine, and seasoning with salt, pepper, and cayenne.
5. Simmer for 30 minutes and place the pieces of lobster in the sauce, and cook for a few minutes longer.

"A L'Amoricaine" must not be confused with the appellation "a l'americaine", given to the famous lobster dish. Armorique was the name of Brittany until the influx of Celts from Brittain, when Brittany was an important province and duchy. The Copper-colored crayfish or langouste is much more popular in France than in other countries; it is usually larger than a lobster, and has no pincers or claws. the meat is more delicate and tender than that of a lobster, which may be substituted in this recipes.

Ingredients :

• 1 langouste or lobster
• 2 small crabs (and when obtainable, 1 thorn-back or spider crab)
• 2 tomatoes
• 1/2 cup of white wine
• mixed herbs
• 2 shallots
• butter
• salt
• pepper
• cayenne

Method :

1. Melt 1/4 lb. of butter in an earthenware casserole, cut the pieces of lobster in round pieces about 1 inch thick, and cook on a quick fire for 5 to 10 minutes.
2. Remove the pieces of lobster from the casserole, and add to the butter in which they were cooked, a paste made by pounding in a mortar the shells and meat of the crabs and rubbing through a sieve.
3. Stir this into the butter till perfectly smooth.
4. Then add the finely chopped shallots, the herbs, the tomatoes, peeled and quartered, and the wine, and seasoning with salt, pepper, and cayenne.
5. Simmer for 30 minutes and place the pieces of lobster in the sauce, and cook for a few minutes longer.