Lobster Kristina Recipe
11/4 lb native lobster flambéed with cognac, lobster stock, chives, cream, butter, jasmine rice, grilled asparagus
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Ingredients
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Lobster Preparation
Sauce and Seasoning
Side Dishes
Method
Lobster Preparation
Cook the Lobster
Bring a large pot of salted water to a boil. Add the native lobster and cook for about 8-10 minutes until the shell turns bright red. Remove from water and let cool.
Flambé the Lobster
Once cooled, crack open the lobster and remove the meat from the claws and tail. In a large skillet, add butter and lobster meat, then pour in cognac. Carefully ignite the cognac (using a long lighter) to flambé the lobster. Allow the flames to subside.
Sauce and Seasoning
Make the Sauce
To the skillet with the lobster meat, add the lobster stock and bring to a simmer. Stir in heavy cream and chives, then cook for an additional 5 minutes until the sauce thickens. Season with salt and pepper to taste.
Side Dishes
Prepare Jasmine Rice
In a pot, combine 1 cup of jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is fluffy and water is absorbed.
