Homard Flambé Au Cognac

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 cook lobster pieces 2-3 minutes in butter.
• 2 add the 1 ½ 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.