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Lobster Flambe

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Ingredients
  Frozen rock lobster tails 4
  Onion 1⁄2 , minced
  Garlic 1 Clove (5 gm), crushed
  Butter 4 Tablespoon
  Flour 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Consomme 1 Cup (16 tbs)
  Apple juice/Apple cider 1⁄2 Cup (8 tbs)
  Lemon 1⁄2 , juiced
  Bitters 1 Dash
  Chopped parsley 2 Tablespoon
  Egg yolks 2 , beaten
  Hot cooked rice 3 Cup (48 tbs)
  Rum 1⁄4 Cup (4 tbs), hot
  Parsley sprigs 1
Directions

Cook rock lobster tails according to package directions.
Keep hot; cook onion and garlic in butter in saucepan until tender.
Blend in flour and seasonings; add consomme, apple juice, lemon juice, and bitters.
Cook, stirring, until thickened.
Add chopped parsley; blend small amount of the hot sauce with egg yolks.
Return to sauce, stirring rapidly.
Simmer for 2 minutes longer; arrange hot cooked lobster tails on platter surround with rice.
Pour sauce over lobster; ignite rum.
Pour over, garnish with parsley sprigs.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Servings: 
4

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