Name: Homard au Cognac (Lobster in Brandy Sauce)
Yield: This recipe will serve 2 as a Main course.
Cuisine: French
Ingredients: Fine dry bread crumbs; Chopped parsley; 2 egg yolks; Salt and pepper to taste; 2 tablespoons Cognac; ½ cup Madeira; 1 onion, minced; ¼ cup Port wine; 2 tablespoons flour; ⅛ pound butter; ½ cup crème fraîche, or whipping cream; Chunk of butter; ½ cup sliced mushrooms; 1 (2-pound) live lobster or 2 (9-ounce) -packages tails; ½ cup white wine

Preparation info

This recipe will serve
2
as a Main course.

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (2-pound) live lobster or 2 (9-ounce) -packages tails
<

Fish course
Pescatarian

Method

Kill lobster, or use lobster tails. Remove tail and break off large claws. Cut tail, or tails, into 2-inch pieces. Crack claws.
Heat ⅛ pound butter in skillet. Add lobster pieces. Simmer for about 5 minutes, then blaze with