Plankton, Lobster- Cognac Sauce Recipe

Mise en place

Prepare lobster tails: thaw if needed, remove meat from shells, and cut the meat into bite-sized pieces. Set aside. Reserve any shells for stock if you plan to reuse shells later.

Sauté aromatics

In a heavy skillet, melt 2 tablespoons of butter over medium heat. Add the shallots and garlic; sauté until translucent and fragrant, about 3-4 minutes.

Flame and reduce cognac

Carefully pour in the cognac; increase heat slightly and simmer until reduced by about half, 2-3 minutes. If you prefer, you can flambé briefly to burn off alcohol.

Add wine and reduce

Pour in the dry white wine; simmer until reduced by half, about 3-4 minutes, scraping up any browned bits from the pan.

Lobster stock reduction

Stir in the lobster stock and continue to simmer until the liquid reduces by roughly one-third and becomes more focused in flavor, about 6-8 minutes.

Creamy reduction

Lower the heat to medium-low. Whisk in the heavy cream and simmer until the sauce thickens to a nappe-like consistency, about 6-8 minutes, stirring occasionally.

Finish seasoning and brightness

Stir in the plankton powder for a subtle marine hue and umami. Add lemon juice, salt, and white pepper to brighten and season to taste. Simmer for another 1-2 minutes.

Incorporate lobster meat

Add the lobster tail pieces to the sauce and simmer just until the meat is opaque and heated through, about 2-3 minutes. Do not overcook.

Garnish and serve

Remove from heat. Sprinkle chopped chives over the sauce. Serve immediately, spooning the sauce over freshly cooked lobster, pasta, or alongside crusty bread.