Lobster Flambe Recipes

LOBSTER FLAMBE

Steps:

• Heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the onions and saute until translucent, about 4 minutes. Add the garlic and cook for 1 minute. Season with freshly ground black pepper. Add the cooked lobster meat and saute quickly, just to heat up the meat.
• Remove the pan from the heat and carefully add the vodka. Return the pan to the heat, ignite the alcohol, and cook until the alcohol burns off and the flames die out. Keep the pan moving throughout this process so nothing burns. Season with salt and serve.

ICEBERG VODKA LOBSTER FLAMBE

Steps:

• Remove lobster from shell. Pour oil in skillet and heat over medium heat. Add chopped onion, peppers and minced garlic to skillet and saute. Add lobster, continue to saute for 3 minutes. Pour in splash of vodka and flambe--keep the skillet moving to prevent burning. Remove from skillet to a platter and serve.

HOMARD FLAMBé AU COGNAC

Steps:

• 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.