|Preparation||Cooking||Start to finish|
|7 min.||28 min.||35 min.|
|1||Cook the 4 lobsters tail in court bouillon, then remove the flesh from the shells and cut into pieces or slice.
Note: do not overcook the lobster or they will become rubbery. Use a thermometer if possible, and cook until the temperature at the centre of a tail reaches 60°C (140°F).
|2||Heat 50 g butter in a large frying pan on high heat. When hot, tip in the lobster pieces and sauter (fry, tossing gently in the pan) for 2 or 3 minutes.||3 min.|
|3||Pour in 3 tablespoons Port and 4 tablespoons Brandy (Cognac or Armagnac) and continue cooking until the liquid has been absorbed.||2 min.|
|4||Sprinkle with flour and cook for a further 2 or 3 minutes, stirring constantly, until the lobster begins to brown slightly.||3 min.|
|5||Pour in 150 ml cream, salt and pepper. Turn down the heat and leave to thicken on low heat.
|6||Divide equally between small ramekins...||5 min.|
|7||... and finish in the oven for a few minutes, until browned on the top.||5 min.|
|8||Serve piping hot in the ramekin.|
For 4 people : 15.31 €
Per person : 3.83 €
|Cream: You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Mushroom buckwheat pancakes, Household cake (Gâteau de ménage), Caesar salad, Quick chicken curry, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Roasted Cauliflower, Chestnut moelleux, Eggs "en cocotte" with spinach, Mushrooms on toast, French style, Nanou's chocolate cake, ... [All]|
|Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Foie gras cured in salt, Chilli langoustines, Paté en croute (terrine in a pie crust), Cocktail sauce, Terrine of foie gras, ... [All]|
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