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.
- 2 cups cooked lobsters, cut into chunks
- 2 tablespoons butter
- 1 1⁄2 ounces cognac
- 1 cup lobster stock (see recipe)
- 2 tablespoons dry sherry
- 2 tablespoons cognac
- 1 cup cream
- 1 teaspoon tomato paste
- salt and pepper
Directions See How It's Made
- Cook lobster pieces 2-3 minutes in butter.
- Add the 1 ½ oz cognac and flambé.
- Add the other ingredients (do not flambé the 2 tbsp cognac), heat well and serve.
- 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.