Homard au Cognac

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

Lobster in Brandy Sauce

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
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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