Lobster sautéed in cognac sauce
Alcoholic beverages
I found the basics of this recipe in an old cookbook years ago and have been evolving it ever since. It is a bit of a production but well worth the effort especially on special occasions like New Year's Eve, last night. Guests say it is the best lobster they ever ate. <br />I use lobster stock for the base of the sauce but, fish or shrimp stock will do. The lobster stock does intensify the flavor. <br />I serve it with a salad and crusty bread to soak up the sauce, but it will do well over pasta or even rice.
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