Lobster Flambe Recipes

Steps:

• Peel the onion, shallots and carrots and cut into small chunks. Cut the tomatoes and celery into similar sizes. Peel the garlic cloves and roughly chop.
• Break down the lobsters and cut the heads in half; keep the roe in to add flavor. Add 2 tablespoons oil to a large, high-sided skillet over medium-high heat and allow the oil to heat. Add the lobsters, onions, carrots and half of the celery to the skillet and saute until the onions start to become translucent, about 10 minutes. Add stock to cover and bring to a boil, then lower to a simmer. Add the brandy, cook for 5 minutes, then strain the stock and set aside the lobster pieces with flesh inside. Remove meat from lobster shells and chop into 1-inch chunks.
• Heat 2 tablespoons oil in a large skillet over high heat. Toss the potatoes with salt and pepper and add to the skillet. Flip occasionally to avoid burning and remove once they are par-cooked, about 8 minutes. Set aside.
• Heat remaining tablespoon oil in a large skillet over medium-high heat, then add the shallots and remaining celery and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the tomatoes, potatoes and lobster, season with salt and pepper and cook until the tomatoes start to break down. Flambe with vermouth and cognac. Once the fire dies down, stir in the tarragon and heavy cream.

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.

Steps:

• Over medium heat, warm up your skillet and pour in the oil. Place the steaks in the pan and sprinkle with salt and pepper. Fry steaks until the desired level of cooking is reached. Once steaks are done, pour in the cup of whiskey and set alight. Let flames die down and then pour in double cream. Serve immediately.
• To plate: Place steak on a warm plate and spoon some sauce on top of it. Serve with a fresh salad and potatoes.

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.

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.