Lobster Tail And Shrimp Flambe Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Florida lobster tails3 Pound (2 pieces, 1 1/2 pounds each)
 Unsalted butter2 Tablespoon
 Olive oil2 Tablespoon
 Medium shrimp2 Pound, shelled, deveined
 Shallots1 , finely chopped
 Garlic4 Clove (20 gm), finely chopped
 Cognac1 Cup (16 tbs)
 Tomato sauce8 Ounce (1 can)
 Dry white wine2 Cup (32 tbs)
 Chopped fresh tarragon1 Teaspoon
 Chopped fresh parsley1 Tablespoon
 Old bay seasoning To Taste
 Bay leaf1
 Salt To Taste
 Freshly ground pepper To Taste
 Squid ink pasta1 1⁄2 Pound
 Croutons2 Cup (32 tbs)

Nutrition Facts

Serving size

Calories 1790 Calories from Fat 131

% Daily Value*

Total Fat 51 g77.7%

Saturated Fat 9.9 g49.7%

Trans Fat 0 g

Cholesterol 270.6 mg90.2%

Sodium 1021.4 mg42.6%

Total Carbohydrates 141 g47%

Dietary Fiber 11.4 g45.5%

Sugars 36.9 g

Protein 69 g138.2%

Vitamin A 18.1% Vitamin C 22%

Calcium 24.3% Iron 64.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Trim the loose flaps from the lobster tails. Cut them crosswise into three. Slice through the centre of the front and back of the tail without breaking the shell.

MAKING
2) In a large saucepan, heat butter and olive oil over medium flame. Add in the lobster tails, shrimp, shallots and garlic. Saute till about 5 minutes when the lobster and shrimp change color slightly but stay firm. The vegetables should have softened.
3) In a small saucepan, add cognac and bring it to simmer on medium flame. Carefully, light the cognac taking two steps back.
4) When the flames subside, add in the lobster mixture. Stir well and fish the seafood out. Keep them warm on a platter.
5) Into the same pan, add tomato sauce, wine, tarragon, parsley, old bay seasoning and bay leaf. On high flame let the mixture come to a boil in about 10 minutes.
6) When the sauce has thickened add in salt and pepper. Mix well.
7) Add the seafood back into the pan.
8) Meanwhile, in a pot of salted, boiling water cook the squid ink pasta as per packet instructions. Drain.

SERVING
9) On a large serving dish plate the pasta. Arrange the shrimps and lobster tails with their shells facing up over it. Pour the sauce on top.
10) You may serve fried croutons on the side.
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