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.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  large shallots, minced (about 1/4 cup)
• 2⁄3 cup brandy or 2⁄3 cup cognac
• 1 1⁄2 cups unsalted butter, cut into tablespoons
• 3⁄4 teaspoon salt
• 8  live lobsters (1 to 1-1/4 lb. each)

Directions

1. Fill two 10-quart pots halfway with water; heat to boiling.
2. Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.
3. Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.
4. Place 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.
5. Drop lobsters headfirst into boiling water. Cover pots, return to boiling, then boil 8 minutes. Drain lobsters in sink.
6. Place each lobster on cutting board and split lengthwise in half, cutting from underside with heavy sharp knife.
7. Pour warm butter sauce into 8 small bowls or ramekins and serve with lobsters.