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Nutrition Facts
Serving Size 222 g
(Approx. 4 Servings)
Amount Per Serving
Calories 540 Calories From Fat 370
% Daily Value*
Total Fat 41 g 63%
Saturated Fat 24 g 120%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 190 mg 8%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 11 g
Vitamin A 30% Iron 6%
Vitamin C 10% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lobster In Cognac-Cream Sauce

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

4 lobster tails, 5 ounces each
1/8 Tsp kosher salt
1/8 Tsp black pepper, freshly ground
1/2 cup(s) Courvoisier Cognac
2 Tbsp H-E-B Pure Olive Oil, divided
2 Tbsp unsalted butter, divided
1/2 cup(s) shallots, minced
2 cup(s) mushrooms, thinly sliced
3 Tbsp Italian flat leaf parsley, minced
1 1/2 cup(s) H-E-B Heavy Whipping Cream
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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 and season with salt and pepper.
Place in a large bowl and pour cognac over lobster; marinate for 20 minutes.
Drain lobster and reserve cognac for sauce.
Heat a large skillet over medium-high heat; add 1 tablespoon oil and 1 tablespoon butter.
Sauté lobster pieces 2-3 minutes until they turn from clear to opaque (white). Do not overcook.
Remove lobster to a platter.
Add remaining 1 tablespoon oil and 1 tablespoon butter to pan. Sauté shallots and mushrooms 3-5 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 parsley and cream; simmer 2 minutes until sauce is reduced to desired consistency.
Add lobster meat and heat through. Serve over pasta or as a steak sauce.



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