Preparation:
* Note: The recipe for "Beurre Manie" is included in this database.
Cut lobster tails into pieces 2-inches long.
In large, heavy skillet, heat 1 tablespoon butter. Add scallion and cook for 2 minutes without allowing scallion to brown. Add lobster and cook briskly until shell turns red.
Add salt, pepper, whiskey, sherry, and brandy. Cook over high flame for 5 minutes, or until liquid is reduced to half the original volume. Lower flame. Stir in cream. Bring slowly to boil. Cover and simmer gently for 10 minutes.
Remove lobster to heated serving dish and keep warm. Add Beurre Manie to pan and cook for a few seconds, until liquid thickens. Pour over lobster. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
