Lobster In Brandy Orange Sauce Recipe
Lobster In Brandy Orange Sauce is simply a delicious recipe. A delicious non-vegetarian recipe; I bet this Lobster In Brandy Orange Sauce will surely tempt you to prepare on every party!
Ingredients
| Lobsters | 4 Pound, pounded | |
| Clarified butter | 6 Tablespoon | |
| Shallots | 1/4 Cup (16 tbs), finley minced | |
| Brandy | 1 Tablespoon | |
| Cointreau | 1 Teaspoon | |
| Dry white wine | 2 Tablespoon | |
| Homard Des Mandarins (Lobster in Brandy-Orange Sauce) | ||
| Heavy cream | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| 1/4 cup Hollandaise Sauce | ||
| Whipped cream | 1/2 Cup (16 tbs) | |
| Mandarin orange sections | ||
Directions
Remove meat from the lobster shell in whole pieces and set aside.
Clean out, wash and dry the shells.
Fit shells snugly together in one or two shallow baking dishes.
Melt clarified butter in a large frying pan over medium heat.
When hot, saute the lobster meat for 1 to 2 minutes, thus flavoring the butter with lobster juices and coating the lobster with butter.
Remove the meat from the pan and set aside briefly.
Add shallots to the pan and saute until soft.
Raise the heat to medium high, pour in the brandy, then the Cointreau, then the white wine.
Simmer briefly to deglaze the pan.
Pour in the cream; season with salt and pepper.
Stirring occasionally, boil the cream until reduced to 1 cup, about 15 minutes.
When reduced, strain the hot cream into a bowl.
Let cool completely until it is at room temperature.
Once cool, spread 1 tablespoon reduced cream sauce into the bottom of each lobster shell.
Place sauteed lobster meat back in the shells, on top of the sauce. (At this point the lobsters and remaining cream sauce can be covered and refrigerated several hours before proceeding with the final preparations.) To the remaining cool sauce, stir in the hot sauce, then fold in whipped cream.
Spoon the brandy-orange sauce over the lobsters.
Top each lobster with mandarin orange sections.
Bake at 400 degrees in upper third of a preheated oven, 6 to 8 minutes, until heated through.
Dish can be run under the broiler to lightly brown, if desired.
Clean out, wash and dry the shells.
Fit shells snugly together in one or two shallow baking dishes.
Melt clarified butter in a large frying pan over medium heat.
When hot, saute the lobster meat for 1 to 2 minutes, thus flavoring the butter with lobster juices and coating the lobster with butter.
Remove the meat from the pan and set aside briefly.
Add shallots to the pan and saute until soft.
Raise the heat to medium high, pour in the brandy, then the Cointreau, then the white wine.
Simmer briefly to deglaze the pan.
Pour in the cream; season with salt and pepper.
Stirring occasionally, boil the cream until reduced to 1 cup, about 15 minutes.
When reduced, strain the hot cream into a bowl.
Let cool completely until it is at room temperature.
Once cool, spread 1 tablespoon reduced cream sauce into the bottom of each lobster shell.
Place sauteed lobster meat back in the shells, on top of the sauce. (At this point the lobsters and remaining cream sauce can be covered and refrigerated several hours before proceeding with the final preparations.) To the remaining cool sauce, stir in the hot sauce, then fold in whipped cream.
Spoon the brandy-orange sauce over the lobsters.
Top each lobster with mandarin orange sections.
Bake at 400 degrees in upper third of a preheated oven, 6 to 8 minutes, until heated through.
Dish can be run under the broiler to lightly brown, if desired.
Chef
