Lobster Flambe Recipes

HOMARD FLAMBé AU COGNAC

Homard Flambé Au Cognac image

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

Ingredients

2 cups cooked lobsters, cut into chunks
2 tablespoons butter
1 1/2 ounces cognac
1 cup lobster stock (see recipe)
2 tablespoons dry sherry
2 tablespoons cognac
1 cup cream
1 teaspoon tomato paste
salt and pepper

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

ICEBERG VODKA LOBSTER FLAMBE

Iceberg Vodka Lobster Flambe image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 whole cooked lobsters (1 1/2 lbs. each)
1 green pepper, diced
1 red pepper, diced
1 large onion, diced
1 clove garlic, minced
1 Tbs. olive oil
Pinch fresh ground pepper
Splash Iceberg Vodka

Steps:

Remove lobster from shell. Pour oil in skillet and heat over medium heat. Add chopped onion, peppers and minced garlic to skillet and saute. Add lobster, continue to saute for 3 minutes. Pour in splash of vodka and flambe--keep the skillet moving to prevent burning. Remove from skillet to a platter and serve.

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