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Lobster à l'américaine
Lobster à l'américaine

Lobster à l'américaine

Preparation 15 min
Cooking time 20 min
Servings 4


  • 4 live lobsters, about 625 g (1 1/4 lb) each
  • 30 ml (2 tbsp) vegetable oil
  • 125 ml (1/2 cup) butter
  • 125 ml (1/2 cup) carrot, cut into 5 mm (1/4 in.) dice
  • 2 large French shallots, thinly sliced
  • 125 ml (1/2 cup) cognac or brandy
  • 250 ml (1 cup) dry white wine
  • 250 ml (1 cup) clam juice
  • 2 garlic cloves, chopped
  • 375 ml (1 1/2 cups) tomatoes, peeled, seeded and crushed
  • Salt and freshly ground black pepper
  • 1 pinch of Cayenne pepper
  • 15 ml (1 tbsp) fresh tarragon, chopped
  • 15 ml (1 tbsp) fresh chervil, chopped


  1. Place the tip of a large, sharp, heavy knife on the cross at the base of the lobster's head and with a firm, strong thrust, split the head between the eyes to kill it.
  2. Twist off the claws and crack them open with the back of a knife.
  3. Twist off the tail and cut it into 3 chunks.
  4. Cut the head in half and remove the small gravel pouch.
  5. With a teaspoon, remove the creamy part and set aside.
  6. Repeat the previous steps for each lobster.  
  7. In a large pot, heat the oil and 15 ml (1 tbsp) of butter over high heat.
  8. Sear the lobster pieces for 3 to 4 minutes or until bright red.
  9. Remove and set aside.  
  10. In the same fat, soften the carrot and shallots for 2 to 3 minutes, stirring frequently.
  11. Place the lobster pieces back in the pot and flambé with cognac.
  12. Remove the lobster.
  13. Add the white wine and reduce to one-third.
  14. Add the clam juice, garlic and tomatoes.
  15. Simmer for about 5 minutes.
  16. Combine 60 ml (1/4 cup) of softened butter with the creamy part of the lobster and add to the pot to thicken the sauce.
  17. Stir well and simmer for 2 minutes.
  18. Pour the sauce in a blender and purée.
  19. Place the sauce back in the pot and add the lobster pieces.
  20. Season with salt, black pepper and Cayenne pepper.
  21. Cover and cook for about 5 minutes.
  22. Remove the lobster pieces and place on serving plates.
  23. Discard the heads, keeping only the claws and chunks of tail.
  24. Just before serving, off the heat, add the remaining butter cut into small pieces, stirring constantly.
  25. Sprinkle with fresh herbs.  
  26. Top the lobster with sauce.
  27. Serve with rice.
Availability in stores