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Lobster Tails Flambée

food.master's picture
These lobster tail flambees taste awesome ! Try these irresistibly seasoned seafood with liquor for your next meal ! Your suggestions for these lobster tail flambees are welcome !
  French lobster soup 1 Can (10 oz)
  Pernod 1 Cup (16 tbs)
  Brandy 1 Ounce
  Fresh sliced mushrooms 1⁄2 Pound
  Lobster tails 12 Large, frozen
  Finely chopped shallots 2 Tablespoon
  Salad oil 3 Tablespoon
  Finely chopped parsley/Tarragon / chervil 4 Tablespoon
  Hollandaise sauce 8 Tablespoon
  Heavy cream 6 Ounce, whipped

1. Cook the lobster soup for 10 minutes till it reduces.
2. In a chafing dish saute the shallots until garden. Add the mushrooms and herbs.
3. Drop frozen lobster tails into boiling salted water. Return to boiling and simmer 3 minutes.
4. Remove cooked lobster tails and place under running cold water until cool enough to handle. With scissors cut along each edge of bony membrane on the underside of shell; remove meat.
5. Add lobster tails and stir until they are thoroughly heated, about 2 minutes. Pour the liquor into 2 glasses, pour into the pan, and set aflame. Have a cover handy to quench the fire if necessary.
6. When the fire is out, add the soup and whipped cream.
7. Add seasonings. This must be done at great speed or the lobster will get tough.
8. Remove pan from heat and stir in the Hollandaise sauce.

Recipe Summary

Difficulty Level: 
Main Dish

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