Homard Flambé Au Cognac

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READY IN: 20mins
Recipe by Member 610488

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.

Ingredients Nutrition


  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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