Seafood » Homard Á L'Américaine (Lobster w/ Wine, Tomatoes, Garlic & Herbs)
Chef Jody Adams of Rialto pays tribute to Julia Child and puts her spin on this heavenly recipe from Mastering the Art of French Cooking. This dish is classic Julia with its generous use of butter, flaming cognac and rich, decadent lobster. Bon appetit!
Posted Monday, July 13, 2015, at 10:40 pm by script_bff:Loved the video, but HOW DO I GET a POT like the one in the video? SHe seared the lobsters in them...what is it's name? Size? etc. Thank you.
Posted Sunday, July 22, 2012, at 11:02 pm by nancyfood:Will it taste very different if I don't have the guts to cut it up alive? I admire your bravery!
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