Scuba Diving club,
Southern California
Sea Sabres
Lobster Flambé
~By Ian Kitto
Preparation time: 45
minutes
Cooking time: 10
minutes
serves 4
4
live lobsters (about 1 lb. Each)
3-4 cloves fresh
garlic
¼-½ cup melted
butter
Garnish: fresh
parsley and lemon wedges
1 large serving
spoon of brandy
Remove and discard carapace, with strong kitchen shears cut tail along center
of back, turn over and cut along center of underside. Remove meat in one
piece, cut transversely to produce medallions. Peel and chop garlic
leaving it rather coarse. Melt butter. Sauté garlic until it begins
to brown. Add lobster medallions. Cook over high heat to keep lobster
from becoming tough. Cook a few minutes. Do not overcook. Add
brandy and set alight, as soon as flame extinguishes serve onto a warmed plate,
drizzle with garlic butter, and garnish with fresh parsley and lemon wedges.
Believe it or not, there is the occasional “leftover” tail. I’ve chopped
leftover cooked meat and used my standard Tuna salad recipe, earning rave
reviews from co-workers. Another time I put chunks of cooked meat in red
spaghetti sauce for the most delicious pasta dinner of a lifetime.
Chilled
Gazpacho with Lobster and Lime Créme Fraîche
Posted October 13, 2003
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