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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Cook lobster pieces 2-3 minutes in butter.
2. Add the 1 1/2 oz cognac and flambé.
3. Add the other ingredients (do not flambé the 2 tbsp cognac), heat well and serve.
4. 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.
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