Lobster With Brandy Butter
"Probably one of my all-time favorite foods is lobster, and there is nothing like a whole lobster. There is savory meat throughout - the trick is to get it out! Since the most effective tools are your hands, it's a messy, but worthwhile, job! It is definitely not something I choose to eat when attempting to appear dainty or refined."
photo by PalatablePastime
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 2 large shallots, minced (about 1/4 cup)
- 157.80 ml brandy or 157.80 ml cognac
- 354.88 ml unsalted butter, cut into tablespoons
- 3.69 ml salt
- 8 live lobsters (1 to 1-1/4 lb. each)
directions
- Fill two 10-quart pots halfway with water; heat to boiling.
- Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.
- Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.
- Place pan over medium heat and whisk in butter, 1 piece at a time, blending first piece before adding next. Sauce should be thick and foamy. Season with salt and cover to keep warm.
- Drop lobsters headfirst into boiling water. Cover pots, return to boiling, then boil 8 minutes. Drain lobsters in sink.
- Place each lobster on cutting board and split lengthwise in half, cutting from underside with heavy sharp knife.
- Pour warm butter sauce into 8 small bowls or ramekins and serve with lobsters.
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Reviews
-
This has an excellent sauce! I used it on rock lobster tails for a delicious appetizer. Made for CQ15. -
Made for ZWT-8 & a delayed celebration of 9 yrs together (delayed so we could dine on 2 of your lobster recipes). I admit the 1st thing we did was modify the recipe so it could be a starter portion & that meant using size-appropriate tails vs a whole lobster. We used what I call mid-size tails (a gift, so I'm unsure of the lobster variety). I admit the attraction here was the brandy butter & giving it a trial for a guest occasion. I made 4 of the tails for 2 of us, used a cpl generous shakes of lemon pepper, used Old Bay Seasoning vs salt as DH is salt-restricted (3/4 tsp salt = 1,500 mg sodium, 3/4 tsp Old Bay = 480 mg sodium or a 68% reduction) & added cpl shakes of dry parsley. The brandy butter was excellent even w/my chgs & our trial was a happy success that guests will soon enjoy. This starter portion was served B4 your Recipe #294649 as our main-course. Thx for "letting" me amend your recipe as needed & for sharing it w/us. :-)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
