I especially love the brioche crust and the creamy sauce. The cognac makes it so rich and decadent! You can add whatever vegetables you want, peas, carrots, celery… It’s really up to you. There are no rules!
How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.
3 tablespoons + 4 tablespoons butter
2 shallots, finely chopped
3 tablespoons cognac
2 tablespoons all purpose flour
1 cup seafood or vegetable stock
1 cup milk
1 cup heavy cream
salt & pepper, to taste
The meat of 2 cooked lobsters, chopped into large pieces
10 asparagus stems, steamed and cut into 1” pieces
1/2 of a brioche loaf, cubed
- Melt 3 tablespoons of butter in a large pot.
- Sauté the shallots until soft.
- Stir in cognac and cook until almost gone.
- Stir in the flour and add stock, milk, and cream a little at a time while stirring.
- Let the sauce simmer for 5 minutes.
- Season with salt and pepper.
- Add lobster and asparagus and mix well.
- Divide the mixture into 4 small or 1 large ramekin.In a bowl, mix brioche cubes and butter and place on top of the ramekins.
- In a bowl, mix brioche cubes and remaining butter (melted) and place on top of the ramekins.
- Place under the broiler until golden.
- Serve immediately.
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