Lobster fricassee

Fricassee was originally a stew of meat, shellfish or fish or vegetables in a white or brown sauce. The recipe we are offering you today does not fit into the original definition which has evolved over time and includes many more varieties. This is a perfect recipe if you want to have sauce with your lobsters in order to simply add rice or légumes pays.


For 4 servings:

  • 4 lobsters
  • 2 tomatoes
  • 1 half can of tomato puree
  • Salt
  • Pepper
  • Thyme
  • 1 clove of garlic
  • Leaves or seeds of allspice
  • 1 West Indian pepper (if you like to eat spicy)
  • 1 onion
  • 1 lemon
  • 2 tablespoons of oil
  • 1½ glass of water
  • Parsley
  1. Separate the lobster head from its tail.
  2. Put the lobster tails to boil in water with the spices (country onion, parsley and thyme), no more than 5 minutes.
  3. Remove the lobsters from the water.
  4. Brown the onion with the oil. Add the chopped tomatoes, garlic, tomato puree, salt and pepper.
  5. Finely chop the onions and place them in a sauté pan with the previously heated oil. Leave to return for 2 minutes over very low heat.
  6. Incorporate the pieces of lobster tails. Mix gently and cook over medium heat for 5 min.
  7. Add the two crushed tomatoes, the ½ can of tomato puree and the 3 tablespoons of lobster brisque. Add salt and pepper.
  8. Pour in the water. Leave to cook for 10 minutes.
  9. Stir in chopped parsley and lemon juice.
  10. Simmer for 2 min.
  11. Serve with Creole rice.