Grilled and flambéed lobsters

This way of cooking lobster was developed by my parents nearly 50 years ago… Obviously I have something to hold on to, because they had done several experiments at the time to find the recipe that suited them best. To their liking, of course. And since then it has never changed and I must admit that I understand why. The flavors are incredible and yet the best is hidden. The sauce that starts to caramelize in the fried lick under the lobsters, is simply divine with a simple piece of bread. In 25 minutes everything is ready. A perfect recipe for a festive dish or for a luxurious meal that smells like a vacation!

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Prep Time 1 10

Cook Time 30

Type de plat Main Course

Cuisine French

Servings persons

Calories 274 kcal

Ingredients

For the sauce:

50 g salted butter
50 g Porto
100 g fresh cream
The juice of the two lobsters recovered after cutting
80 ml Armagnac to flambé

Instructions

Here are the lobsters we bought at the fishery next to my parents' house in Brittany!
Scald each one for 3-4 minutes in boiling water. You will just grab the flesh before cutting it in half. Ask your fishmonger if he has the device to kill the lobster for you by electric shock.
Hop after this quick pseudo-cooking, the flesh is not cooked, just seized.
Break the claws with a hammer (to eat them more easily later). Get rid of the rubber bands.
Place lobster on its back on a cutting board.
Place a sturdy knife in the middle of the lobster and tap with a hammer gently to cut it in half.
The tail will be easier to cut without the hammer.
And there you have it. Collect the juice of the lobster well in a pan. Do the same for the second lobster.
Place them flat on your oven's fry pan.
Gently peel the flesh from the tail.
Then slip a piece of salted butter between the shell and the flesh.
Do this on all lobsters and then place more butter on the surface.
Yes yes it's fatty but it's terribly good ! Season with salt and pepper.
Sprinkle lightly with herbes de Provence. Don't use too much!
Place in a preheated oven at 250°C on convection heat with simultaneous broiling if you can, for 10 minutes.
Meanwhile, strain the collected juice through a fine sieve into a saucepan.
Add the butter.
The port.
And the fresh cream.
Bring to a boil over low heat. Then set aside.
Remove the lobsters after the 10 minutes of cooking.
Baste them with the sauce. There is little point in watering the claws, focus on the head and tail.
Return to the oven for 7-8 minutes higher in the oven. Pour the Armagnac into a small saucepan and heat gently over low heat.
When the lobsters are ready, take them out of the oven. Put the fire in the small pot of Armagnac.
Pour over the entire surface. Be careful, because there will be fire everywhere. But it's not a flamethrower either! So don't worry, there is nothing complicated about it! It's like a flambéed pancake...
Here we go! You can put 2 minutes back in the oven just to caramelize the sauce slightly in the fry lick!
Serve immediately with just bread. You have to eat everything you can. The taste is absolutely incredible. But the best part is in the fried lick: the rich butter sauce! You will go crazy! At home we become very medieval in our way of eating it: we put it everywhere and we eat everything we can, especially in the head of the lobster!

Nutrition

Serving: 4personsCalories: 274kcalCarbohydrates: 1gProtein: 11gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 135mgSodium: 354mgPotassium: 153mgSugar: 1gVitamin A: 682IUVitamin C: 0.1mgCalcium: 72mgIron: 0.2mg

Keyword Lobster, Porto

Tried this recipe?Let us know how it was!

For 4 people :

2 lobsters from 1kg to 1,4kg each
Half-salt butter
salt pepper
herbs of provence

For the sauce:

50g of salted butter
50g of port wine
100g of fresh cream
the juice of the two lobsters recovered after their cutting

80ml of Armagnac to flambé

Instructions;

Here are the lobsters we bought at the fishery next to my parents’ house in Brittany!

Scald each one for 3-4 minutes in boiling water. You will just grab the flesh before cutting it in half. Ask your fishmonger if he has the device to kill the lobster for you by electric shock.

Hop after this quick pseudo-cooking, the flesh is not cooked, just seized.

Break the claws with a hammer (to eat them more easily later). Get rid of the rubber bands.

Place lobster on its back on a cutting board.

Place a sturdy knife in the middle of the lobster and tap with a hammer gently to cut it in half.

The tail will be easier to cut without the hammer.

And there you have it. Collect the juice of the lobster well in a pan. Do the same for the second lobster.

Place them flat on your oven’s fry pan.

Gently peel the flesh from the tail.

Then slip a piece of salted butter between the shell and the flesh.

Do this on all lobsters and then place more butter on the surface.

Yes yes it’s fatty but it’s terribly good ! Season with salt and pepper.

Sprinkle lightly with herbes de Provence. Don’t use too much!

Place in a preheated oven at 250°C on convection heat with simultaneous broiling if you can, for 10 minutes.

Meanwhile, strain the collected juice through a fine sieve into a saucepan.

Add the butter.

The port.

And the fresh cream.

Bring to a boil over low heat. Then set aside.

Remove the lobsters after the 10 minutes of cooking.

Baste them with the sauce. There is little point in watering the claws, focus on the head and tail.

Return to the oven for 7-8 minutes higher in the oven. Pour the Armagnac into a small saucepan and heat gently over low heat.

When the lobsters are ready, take them out of the oven. Put the fire in the small pot of Armagnac.

Pour over the entire surface. Be careful, because there will be fire everywhere. But it’s not a flamethrower either! So don’t worry, there is nothing complicated about it! It’s like a flambéed pancake…

Here we go! You can put 2 minutes back in the oven just to caramelize the sauce slightly in the fry lick!

Serve immediately with just bread. You have to eat everything you can. The taste is absolutely incredible. But the best part is in the fried lick: the rich butter sauce! You will go crazy! At home we become very medieval in our way of eating it: we put it everywhere and we eat everything we can, especially in the head of the lobster!