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Categories:Viewed: 95 - Published at: 3 years ago
Ingredients
- 1 16-ounce can tomatoes, chopped coarse, with juice
- 2 tablespoons fresh butter
- 2 tablespoons lobster butter, from recipe above
- 2 cloves garlic, minced
- 2 tablespoons Cognac
- 1/4 cup white wine
- 1 cup lobster stock
- Leftover lobster meat, as available
- Salt, pepper and red pepper as desired (the dish should be hotly seasoned)
Method
- Put the tomatoes and juice into a saucepan and boil hard until reduced by half.
- Remove from heat and stir in the fresh butter.
- Set aside until needed.
- Melt the lobster butter in a skillet and cook the garlic in it over low heat until transparent but not browned.
- Add Cognac and flame.
- Add white wine and lobster stock and boil hard until reduced by at least half.
- Add lobster meat, season to taste with salt, pepper and red pepper and simmer, uncovered, until reduced to a saucelike consistency.
- Serve over pasta.
