1/1 Photo of Lobster With Brandy Butter
Probably one of my all-time favorite foods is lobster, and there is nothing like a whole lobster. There is savory meat throughout - the trick is to get it out! Since the most effective tools are your hands, it's a messy, but worthwhile, job! It is definitely not something I choose to eat when attempting to appear dainty or refined.
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- 1Fill two 10-quart pots halfway with water; heat to boiling.
- 2Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.
- 3Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.
- 4Place pan over medium heat and whisk in butter, 1 piece at a time, blending first piece before adding next. Sauce should be thick and foamy. Season with salt and cover to keep warm.
- 5Drop lobsters headfirst into boiling water. Cover pots, return to boiling, then boil 8 minutes. Drain lobsters in sink.
- 6Place each lobster on cutting board and split lengthwise in half, cutting from underside with heavy sharp knife.
- 7Pour warm butter sauce into 8 small bowls or ramekins and serve with lobsters.
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Nutritional Facts for Lobster With Brandy Butter
Serving Size: 1 (216 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 478.9
- Calories from Fat 320
- Total Fat 35.6 g
- Saturated Fat 22.1 g
- Cholesterol 282.0 mg
- Sodium 857.9 mg
- Total Carbohydrate 0.8 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 25.2 g