The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille. 5,7665/5 for 13 ratings 1 hour 9 min.
In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish. 37,323 14.7/5 for 18 ratings 35 min.