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  • Bute St Seafoodie

Lobster Armoricaine

Updated: Jun 5, 2019

Any way you look at it, lobster is a luxury, if only because of its price. However, the price of lobster is at its cheapest during the summer months so it's the perfect time to indulge. The best way to make the most of your outlay is to make sure to use the shells: stock or bisque are the obvious candidates. This recipe (idea) is a really tasty way of using both the meat and shells of lobster.

Years ago, my parents visited Harry's Bar in Venice. They brought me back a signed copy of their cookbook "The Harry's Bar Cookbook" (see links below). I have made a few recipes from the book, but this one I have made several times.

What I give below is more of the idea of the recipe than the recipe itself as that is quite involved and lengthy. So, quantities are vague and some judgement is required. I don't think much can go wrong if you've made anything similar before.

This is delicious served in the way suggested in the book, with a pilaf made from Arborio rice, and containing a pinch of curry powder and a pinch of saffron (depicted).

Lobster Armoricaine


Cooked lobster, claws and tails removed from shells, tails cut into rounds

Lobster stock

Tinned plum tomatoes (2-3 for 1-2 servings, 3-4 for 4 servings)

1-2 stripped peel of an orange

A couple of thyme sprigs

Some chopped garlic (1 large clove for 4 servings)

A pinch of saffron (optional)



A pinch of cayenne pepper

Salt and pepper

Chopped flat-leaf parsley for garnish


  1. To make the sauce, put the lobster stock, the tinned tomatoes (with a little of the juice), the orange peel, the thyme sprigs, the saffron (if using) and the garlic in a saucepan and bring to the boil. Lower the heat and simmer for about 15-20 minutes to allow the flavours to combine and the tomatoes to break down.

  2. Strain the sauce through a fine sieve into another saucepan, pressing everything possible through. Bring back to a gentle simmer then stir in some beurre manié (equal quantities of butter and flour mashed together into a paste), perhaps 1 tsp. Continue to stir until the sauce thickens to the point that it coats the back of a spoon. Season to taste with salt, pepper and cayenne pepper, and the sauce is now ready, keep it warm.

  3. Heat a little butter in a frying pan until just bubbling. Warm the lobster meat in the frying pan, then add the desired quantity of sauce. Cook for no more than a minute.

  4. To serve, lift the meat from the sauce and arrange on plates. Pour over the sauce and garnish with the chopped parsley.


  • Harry's Bar:

  • The Harry's Bar Cookbook:

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