Flambéed Lobster

Succulent lobster meat flambéed in brandy and finished with a rich, buttery fish stock sauce and fresh chervil.

Seafood Main Course Gourmet French Lobster

Estimated Nutrition

Calories

356

kcal / serving

1424 kcal total

Carbs

6.2g

per serving

24.8 g total

Fat

15.6g

per serving

62.4 g total

Protein

29.6g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Liquids

Brandy

110

Fish Stock

homemade from previous steps

NutsSeeds

leaf

Bay Leaf

clove

Garlic

finely chopped

tbsp

Chervil

roughly chopped

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

Seafood

250

White Fish Trimmings

rinsed

piece

Lobster

cooked, split, tail and claw meat removed, cut into serving pieces

Vegetables

piece

Leek

white part only, roughly chopped

0.5

bulb

Fennel

roughly chopped

piece

Carrot

roughly chopped

piece

Shallot

finely chopped

piece

Plum Tomato

canned, drained and finely chopped

Method

Place fish stock ingredients in a saucepan and cover with cold water.

Bring to the boil, then simmer for 25 minutes while skimming the surface.

Strain the stock into a container for use.

Sauté shallots and garlic in olive oil for two minutes in a hot pan.

Add tomatoes and sauté for one additional minute.

Stir in lobster and brandy.

Ignite the brandy by tipping the pan towards the heat.

Add 110ml of fish stock once flames subside and simmer for two minutes.

Stir in butter and chervil, season, and serve immediately.