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Lobster In Cognac-Cream Sauce

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

20 minutes


4 servings


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.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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