1 lobster (1 to 1.5 kg) cooked, shell removed
2 tablespoons of butter or margarine
2 tablespoons of oil
salt and black pepper to taste
2/3 cup of white wine
1 1/4 cups of cognac
1 1/2 cups of heavy cream
1 tablespoon of melted butter or margarine
2 tablespoons of all-purpose flour
pepper sauce
1 lobster (1 to 1.5 kg) cooked, shell removed
2 tablespoons of butter or margarine
2 tablespoons of oil
salt and black pepper to taste
2/3 cup of white wine
1 1/4 cups of cognac
1 1/2 cups of heavy cream
1 tablespoon of melted butter or margarine
2 tablespoons of all-purpose flour
pepper sauce
Cut the lobster meat into pieces
In a pan, melt the butter or margarine with oil
Add the lobster meat and season with salt and black pepper to taste
Fry lightly
Add the white wine and cognac and cook until slightly reduced (about 5 minutes)
Add the heavy cream
Cover and cook for a few minutes
Remove the lobster meat with a slotted spoon and arrange on a warmed platter
Thicken the sauce with the butter and flour mixture, add a few drops of pepper sauce and heat well
Check the seasoning and pour over the lobster
Serve immediately; accompanied by rice
Serves 4.
