Just before Christmas, Jean-Marie Dumaine has prepared a very special recipe, if necessary – he says – the highlight of French cuisine gar: Lobster Armoricaine.
The language and cooking experts argue whether the dish should be called “lobster americaine” or possibly “lobster armoricaine”. Jean-Marie Dumaine decides for the latter, because the Côte d’armor is the Breton coast – that’s where the best lobster comes from. Whatever the dish is called, it is always precious lobster stew in cognac sauce.
Whether you kill the lobster from the dealer or lay it yourself, it should be processed as soon as possible. If you put it yourself, throw the lobster quickly with the head forward into at least 5 l of strongly boiling water, then it will be over very quickly, it will stop moving almost on the spot. Do it for another two minutes, take it out and let it cool down. Then cut off the tentacles with the scissors and cut them at the joints. Strike them with the back of the knife once or twice briefly and heartily on the scissors, so that the carapace breaks. Cut the head into small pieces and cut the carcass in half lengthwise. Scrape out anything unappetizing together (except for the roe, in case there are any in there, set those aside). Rinse the head carapace briefly, and cut the rump half diagonally into 3 pieces.
Rinse, peel and clean the vegetables.
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