Cognac Roasted Lobster

Level: Moderate Yield: 2 servings

INGREDIENTS

• 1 1/2 lb. Maine lobster, halved, intestines removed

• 3 tbsp. canola oil

• 3 shallots, minced

• 1 clove garlic, minced

• 1/2 cup Cognac

• 1/4 cup dry white wine

• 6 tbsp. unsalted butter, cubed

• 3 tbsp. minced herbs, such as parsley, chives, and chervil

• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Heat oven to 500°.

2. Remove claws and tails from the body of the lobster so it is divided into 6 pieces; crack claws.

3. Heat 1 tbsp. oil in a 12” skillet over high heat.

4. Cook lobster, shell side up and turning as needed, until shells are bright red, about 15 minutes.

5. Add remaining oil, the shallots, and garlic; cook until shallots and garlic are soft, 1-2 minutes.

6. Add Cognac and, using a match, carefully ignite; cook until the flames subside, about 1 minute.

7. Add wine and place pan in oven; cook until lobster is tender, 3-5 minutes.

8. Transfer lobsters to a serving platter.

9. Add butter, herbs, salt, and pepper to skillet and stir until butter is melted

10. Pour sauce over lobster.

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