Homard au Cognac

Lobster in Brandy Sauce

Preparation info

  • This recipe will serve


    as a Main course.
    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


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