HOMARD FLAMBé AU COGNAC
The Red Bank Restaurant in Dublin, Eire back in the '60's offered the following very tasty dish to it's customers. Simple and elegant for an evening of fine cuisine.
Provided by Member 610488
Categories Lobster
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook lobster pieces 2-3 minutes in butter.
- Add the 1 ½ oz cognac and flambé.
- Add the other ingredients (do not flambé the 2 tbsp cognac), heat well and serve.
- Lobster Stock - After boiling your lobster (or lobsters), reduce the liquid to about a pint, putting the shells back in for extra flavor after removing the meat.
Nutrition Facts : Calories 200.1, Fat 17.4, SaturatedFat 10.9, Cholesterol 54.9, Sodium 77.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 1.8
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