Lobster Flambe Recipes

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LOBSTER FLAMBE



Lobster Flambe image

Provided by Food Network

Categories     dessert

Time 52m

Yield 2 to 4 servings

Number Of Ingredients 7

1 cup vodka
Salt
2 tablespoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
Freshly ground black pepper
2 (1 1/2-pound) lobsters, cooked, meat removed from the shell, and cut into 1 1/2-inch pieces

Steps:

  • Heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the onions and saute until translucent, about 4 minutes. Add the garlic and cook for 1 minute. Season with freshly ground black pepper. Add the cooked lobster meat and saute quickly, just to heat up the meat.
  • Remove the pan from the heat and carefully add the vodka. Return the pan to the heat, ignite the alcohol, and cook until the alcohol burns off and the flames die out. Keep the pan moving throughout this process so nothing burns. Season with salt and serve.

ICEBERG VODKA LOBSTER FLAMBE



Iceberg Vodka Lobster Flambe image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

2 whole cooked lobsters (1 1/2 lbs. each)
1 green pepper, diced
1 red pepper, diced
1 large onion, diced
1 clove garlic, minced
1 Tbs. olive oil
Pinch fresh ground pepper
Splash Iceberg Vodka

Steps:

  • Remove lobster from shell. Pour oil in skillet and heat over medium heat. Add chopped onion, peppers and minced garlic to skillet and saute. Add lobster, continue to saute for 3 minutes. Pour in splash of vodka and flambe--keep the skillet moving to prevent burning. Remove from skillet to a platter and serve.

FILLET OF BEEF FLAMBE



Fillet of Beef Flambe image

This recipe provides a special dinner with a dramatic presentation your guests will remember for a long time! Recipe by James Beard, with a few of my own "twists."

Provided by GREG IN SAN DIEGO

Categories     Roast Beef

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

5 -6 lbs filet of beef
4 tablespoons extra virgin olive oil
1 teaspoon fresh ground black pepper
salt
1/3 cup cognac, warmed
butter
chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees.
  • Rub the fillet well with olive oil and freshly ground pepper.
  • Place on a ell-oiled rack in a shallow roasting pan.
  • Roast at 400 degrees about 35 minutes or until it has achieved an internal temperature of 125 degrees.
  • Brush with oil occasionally.
  • When done, salt the roast and let it rest 10 minutes.
  • Invite your guests to the kitchen "for the show.".
  • Pour the warm Cognac over the roast and ignite with a long handled match.
  • Add a little butter, sprinkle with chopped parsley and serve with the pan juices.
  • Broiled tomatoes and watercress make nice accompaniments.
  • Serve with a good Cabernet Sauvignon or Merlot. Don't skimp -- this recipe deserves a quality wine!

Nutrition Facts : Calories 1180.1, Fat 98.8, SaturatedFat 36.9, Cholesterol 265.4, Sodium 235.4, Carbohydrate 0.2, Fiber 0.1, Protein 67.8

HOMARD FLAMBé AU COGNAC



Homard Flambé Au Cognac image

The Red Bank Restaurant in Dublin, Eire back in the '60's offered the following very tasty dish to it's customers. Simple and elegant for an evening of fine cuisine.

Provided by Member 610488

Categories     Lobster

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cooked lobsters, cut into chunks
2 tablespoons butter
1 1/2 ounces cognac
1 cup lobster stock (see recipe)
2 tablespoons dry sherry
2 tablespoons cognac
1 cup cream
1 teaspoon tomato paste
salt and pepper

Steps:

  • Cook lobster pieces 2-3 minutes in butter.
  • Add the 1 ½ oz cognac and flambé.
  • Add the other ingredients (do not flambé the 2 tbsp cognac), heat well and serve.
  • Lobster Stock - After boiling your lobster (or lobsters), reduce the liquid to about a pint, putting the shells back in for extra flavor after removing the meat.

Nutrition Facts : Calories 200.1, Fat 17.4, SaturatedFat 10.9, Cholesterol 54.9, Sodium 77.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 1.8

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