Lobster Kristina Recipe
1 1/4 lb native lobster flambéed with cognac, lobster stock, chives, cream, butter, jasmine rice, grilled asparagus
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Ingredients
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Seafood
Liquids
Produce
Grains
Dairy
Method
Preparation
- 1
Cook Jasmine Rice
In a pot, combine 1 cup of jasmine rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- 2
Cooking Lobster
- 3
Flambé the Lobster
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the 1.25 lb native lobster, cut in half lengthwise. Cook for about 5-7 minutes until the lobster is cooked through and bright red. Carefully add 2 tablespoons of cognac to the skillet and flambé by igniting the cognac with a long lighter or match. Allow the flames to subside.
- 4
Make the Sauce
Once the flames have died down, add 1 cup of lobster stock and 1 cup of heavy cream to the skillet. Stir to combine and simmer for about 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- 5
Finish with Chives
Chop the bunch of chives and stir them into the sauce just before serving.