Lobster Flambe with Endives and Cream

dessert traditional recipe

INFO

Quite nice.

Details

Ingredients

• 4 Lobsters Tails
• 1 kg of Endives
• 1 Lemon juice
• 20 cl of heavy cream
• 150 gr. of butter
• 2 Tbsp of chopped parsley
• 3 cl of cognac
• Salt and Pepper

Method

1. Warm up the oven
2. Clean the endives, then finely chop the endives
3. Drizzle the endive with the lemon juice (keep them from blackening)
4. Using a large knife, slice the lobster tails in half (length)
5. Salt and pepper on the tail meat
6. Heat half of the butter in a large frying pan (sauteuse)
7. Lay the half tails into the pan, meat side down, wait a minute or so then
8. Warm up the cognac (light up better that way), then drizzle on the tails. Light it up
9. Let the lobster tail cook for another 5 minutes
10. Set aside the lobster tails in the oven
11. In the same pan, add the rest of the butter, heat the butter up
12. Add the endives and saute for about 5 minutes at medium hear. Stir up.
13. Add the cream and let it simmer for another 10 minutes, continue to stir. Add salt and pepper 5 minutes into the simmering
14. Layout the endives in a plate, then the tails on top
15. Drizzle the parsley on top.

Note: Serve very warm.

Quick View

Traditional
Serve	4
Preparation Time	45 mn
Cooking Time	30 mn
Temperature
Authors	Pascal Crausaz Jacques LeDivellec
Special