Best Lobster With Brandy Butter Recipes

LOBSTER WITH BRANDY BUTTER

Lobster With Brandy Butter image

Probably one of my all-time favorite foods is lobster, and there is nothing like a whole lobster. There is savory meat throughout - the trick is to get it out! Since the most effective tools are your hands, it's a messy, but worthwhile, job! It is definitely not something I choose to eat when attempting to appear dainty or refined.

Provided by JackieOhNo

Categories Lobster

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 large shallots, minced (about 1/4 cup)
2/3 cup brandy or 2/3 cup cognac
1 1/2 cups unsalted butter, cut into tablespoons
3/4 teaspoon salt
8 live lobsters (1 to 1-1/4 lb. each)

Steps:

Fill two 10-quart pots halfway with water; heat to boiling.
Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.
Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.
Place pan over medium heat and whisk in butter, 1 piece at a time, blending first piece before adding next. Sauce should be thick and foamy. Season with salt and cover to keep warm.
Drop lobsters headfirst into boiling water. Cover pots, return to boiling, then boil 8 minutes. Drain lobsters in sink.
Place each lobster on cutting board and split lengthwise in half, cutting from underside with heavy sharp knife.
Pour warm butter sauce into 8 small bowls or ramekins and serve with lobsters.

Nutrition Facts : Calories 479, Fat 35.6, SaturatedFat 22.1, Cholesterol 282, Sodium 858, Carbohydrate 0.9, Protein 25.3

SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE

Seared Scallops with Lobster Brandy Sauce image

Provided by Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 15

Ingredients

2 sticks unsalted butter
1 tablespoon chopped garlic
1/2 yellow onion, diced
1 cup all-purpose flour
1/2 bottle white wine
8 cups heavy cream
4 cups lobster stock
3 ounces brandy
Hot sauce
Salt and freshly ground pepper
1 tablespoon vegetable/olive oil blend
1 teaspoon sea salt
6 day-boat scallops, 10/20 count
Truffle oil, for drizzling
Serving suggestions: cooked rice or potatoes and cooked vegetables

Steps:

For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.

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