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Lobster: Roast Lobster with Cognac-Herb Butter

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Lobster doesn't have to be reserved for special occasions -- a simple preparation can make any meal feel like a celebration. Here halved lobsters are roasted in the oven and then served with an impressive butter-and-Cognac dipping sauce."

List of Ingredients

• 4 lobsters, halved and cleaned
• 2 lemons, cut into wedges
• 1 Tbsp plus ¼ cup Cognac
• Leaves from 3 or 4 fresh tarragon sprigs, minced
• 2 Tbsp unsalted butter, melted, plus 6 tablespoons
• Ground pepper
• About â…“ cup (â…“ ounce) minced mixed fresh herbs


Recipe

Preheat the oven to 425°F. Line two rimmed baking sheets with aluminum foil.

Arrange the lobster halves, split sides up, on the prepared sheets. Squeeze half of the lemon wedges over the lobsters and drizzle with the 1 tablespoon Cognac. Sprinkle with the tarragon, then brush with the melted butter.

Roast the lobsters until the claw and tail meat is opaque, 14 to 16 minutes. Transfer the lobsters to warmed large individual plates and cover to keep warm.

Pour the ¼ cup Cognac into the still-hot baking sheets and deglaze them, stirring to dislodge any browned bits from the pan bottoms, then pour the liquid from both pans into a small frying pan. Place over high heat. Using a long match, carefully ignite the Cognac, then gently tilt the pan back and forth until the flames subside, and only a few tablespoons of liquid remain. Working quickly, whisk the 6 tablespoons butter, 1 tablespoon at a time, into the pan juices until the mixture becomes a creamy sauce. Season with pepper and the mixed herbs, reserving 1 tablespoon of the herbs for garnish. Taste and adjust the seasoning.

Spoon the butter sauce into 4 small ramekins on each plate alongside the lobster. Scatter the reserved herbs over the lobsters. Pass the rest of the lemon wedges at the table.


Makes 4 servings