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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (172g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups lobsters lobster stock |
||
| Calories 200 | ||
| Calories from Fat 156 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.4g | 26% | |
| Saturated Fat 10.9g | 54% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 77mg | 3% | |
| Potassium 125mg | 3% | |
| Total Carbohydrate 3.5g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.5g | ||
| Protein 1.8g | 3% | |
Homard Flambé Au Cognac
By: Celticevergreen
Jan 21, 2008
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.
SERVES 4
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 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.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Lobster
- Cuisine > European > Western > French
- Preparation > Time to Make > < 30 mins
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