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Lobster In Cognac-Cream Sauce

Cooking Connection

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

20 minutes

Makes:

4 servings

Ingredients

4  lobster tails, 5 ounces each

*  salt and pepper

1/2  cup  cognac

2  tablespoons  olive oil, divided

2  tablespoons  butter, divided

1/2  cup  minced shallots (about 3 medium)

8  ounces  mushrooms, thinly sliced (about 2 cups)

3  tablespoons  Italian flat leaf parsley, minced

1 1/2  cups  heavy cream

Instructions


Remove lobster meat from shells by cutting soft underside of shells with scissors down middle. Bend shell outward and pull out lobster meat.

Chop lobster meat into 1-inch pieces; season with salt and pepper. Place in a large bowl and pour cognac over lobster; marinate for 20 minutes. Drain lobster; reserve cognac for sauce.

Heat a large skillet over medium-high heat; add 1 tablespoon oil and 1 tablespoon butter. Sauté lobster pieces 2 to 3 minutes until they turn from clear to opaque. Do not overcook. Remove lobster to a platter.

Add remaining 1 tablespoon oil and 1 tablespoon butter to pan; Sauté shallots and mushrooms 3 to 5 minutes or until tender. Add cognac; remove pan from heat. Carefully ignite cognac, if desired. Stand away from pan. Let flames subside, then scrape bottom of pan to deglaze. If you don´t wish to ignite cognac, bring mixture to a boil, reduce heat to low and simmer 2 minutes.

Add cream; simmer 2 minutes until sauce is reduced to desired consistency. Add lobster meat and heat through.
Nutritional Information
No Nutritional Information Available
Source:
Cooking Connection

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