Lobster Flambe Recipes
LOBSTER FLAMBE
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
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
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
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
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
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
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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