2
lobster tails, defrosted and split in two lengthwise
2Tbsp
Cognac or brandy
Additional melted butter, if desired
INSTRUCTIONS
1
Heat the butter and oil in a large sauté pan over medium heat. When hot, place the 4 pieces of halved tails cut side down in pan. Shake back and forth over high heat 3 minutes.
2
Pull pan off of the heat and add the Cognac. Tilt the skillet towards the flame or light the Cognac with a lighter. Shake pan until flame dies.
3
Place back over medium heat and cover pan. Continue to cook the lobster for another 3 to 5 minutes or until shells are bright red and lobster meat is opaque and cooked. Serve with additional butter if desired.
2
lobster tails, defrosted and split in two lengthwise
2Tbsp
Cognac or brandy
Additional melted butter, if desired
INSTRUCTIONS
1
Heat the butter and oil in a large sauté pan over medium heat. When hot, place the 4 pieces of halved tails cut side down in pan. Shake back and forth over high heat 3 minutes.
2
Pull pan off of the heat and add the Cognac. Tilt the skillet towards the flame or light the Cognac with a lighter. Shake pan until flame dies.
3
Place back over medium heat and cover pan. Continue to cook the lobster for another 3 to 5 minutes or until shells are bright red and lobster meat is opaque and cooked. Serve with additional butter if desired.
