2 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
1 (12-ounce) lobster, meat removed and cut into medallions, shell reserved
1 bay leaf
Pinch dried thyme
1 tablespoon paprika
1/4 tablespoon cayenne pepper
1/2 teaspoon dried chili powder
1 teaspoon hot pepper sauce (recommended: Tabasco)
Salt
1/2-ounce brandy
Preheat oven to 375 degrees F.
Melt butter in a large skillet over medium heat. Add onions and garlic and saute until tender. Add lobster and all seasonings except brandy and cook for about 3 minutes. Transfer lobster to a baking dish (or if you are using an oven-safe skillet, place it in the oven) and roast for about 8 minutes. Remove baking dish or skillet from heat, add brandy, and return to oven for 2 more minutes. To serve, return lobster mixture to the lobster shell, and arrange attractively.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By cmkline_11578557
Woodbine, MD
on January 17, 2009
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I made this dish last night for my fiancee. I was surprised how quickly everything came together. Although this may sound like a no brainer, I boiled the lobster shells before I put the lobster back in them prior to serving. Although this was not stated in the recipe, I'm assuming that was the correct thing to do. I heard a lot of "yums" and "mmmms . . ." when my fiancee was eating. She loves spicy cajun food. As for me, I enjoyed making it, loved to hear her accolades, and thought the dinner was rather tasty. The wine of choice was a Prosecco Raboso Verreto (Italian sparkling wine. It paired beautifully. I served a smoked salmon spread appetizer with baked potatoes and broccoli as side dishes. Bread of choice was a Naan. If you're looking for a rather quick way to have a special evening, this recipe is a very good choice.
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