This was L'Atelier's take on Homard à l'Américaine, a very classic preparation of the crustacean. Though it's "à l'Américaine," the dish is decidedly French in origin; however, no one knows exactly where it came from. In any case, it was lobster cooked in olive oil, then served with a tomato-Cognac sauce, and finished with macaroni and asparagus. Though the course didn't break any new grounds in terms of flavor, it was delicious nonetheless. The lobster itself had a fantastic, crisp consistency and rich flavor, and was expertly balanced by the tartness of the tomato sauce, and the slight bitterness of the asparagus. The macaroni, meanwhile, added some interesting textural variation.
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