Lobster Di' Mare* Recipe
bacon, tomato, shallots, garlic, parsley, mushrooms, djon cream, cognac flambé (tableside)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Bacon
In a large skillet over medium heat, cook the diced bacon until crisp. Remove the bacon and drain on paper towels, leaving the rendered fat in the skillet.
- 2
- 3
Add Tomatoes and Lobster
Stir in the diced tomatoes and cook for another 2-3 minutes. Then, add the lobster meat, cooked bacon, and chopped parsley. Stir to combine.
- 4
Prepare the Sauce
Add Dijon mustard and heavy cream to the skillet. Season with salt and black pepper. Bring to a gentle simmer, stirring frequently.
- 5
Flambé with Cognac
Carefully add the cognac to the skillet. Ignite with a long lighter to flambé. Allow the flames to subside as the alcohol cooks off.
- 6
Serve
Once the sauce has thickened slightly, remove from heat and serve immediately in bowls.
