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
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.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!