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Ingredientes
- 1/2 c. Minced onions
- 1 x Clove garlic -- chopped
- 1/2 c. Butter
- 1/4 c. Extra virgin olive oil
- 5 whl lobster tails -- cut In 1" pcs
- 1/2 c. Cognac
- 1 c. White wine
- 1 Tbsp. Tomato paste
- 3 c. Red ripe tomatoes -- Minced
- 1 Tbsp. Fresh parsley -- minced
- 1 tsp Grnd tarragon
- 1 whl bay leaf
- 1/2 tsp Grnd thyme
- 2 c. Chicken stock
- 3 Tbsp. All-purpose flour
- 1 tsp Fresh lemon juice Salt -- to taste Black pepper -- to taste
Direcciones
- In a heavy saucepan, over moderate heat, cook onions and garlic in four Tbsp. melted butter for five min, or possibly till soft. Remove onions and garlic with a slotted spoon and add in extra virgin olive oil to saucepan. Heat extra virgin olive oil and butter till very warm, then add in the lobster pcs. Saute/fry for 5 min, turning and stirring over medium high heat till lobster is cooked. Add in Cognac to the pan. Heat briefly and flame, turning pan to coat lobster pcs with the flaming brandy. When flames die, add in the white wine, tomato paste, tomatoes, parsley, tarragon, bay leaf, thyme, onions, and garlic. Mix well and transfer to an ovenproof casserole dish. Add in sufficient chicken stock to cover lobster. Cover and bake at 375 degrees for 20 min. Remove the lobster pcs to a hot serving dish. Strain cooking juices into a saucepan. Over high heat, bring the sauce to a boil and reduce by half. Blend remaining butter with flour. Stir into sauce and cook, stirring till sauce is smooth. Stir in lemon juice. Pour the sauce over the lobster pcs and sprinkle with additional parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 4 servings | |
| Calories 501 | |
| Calories from Fat 326 | 65% |
| Total Fat 37.07g | 46% |
| Saturated Fat 16.56g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 393mg | 16% |
| Potassium 502mg | 14% |
| Total Carbs 14.34g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.45g | 3% |
| Protein 3.59g | 6% |
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