Pan Roasted Lobster with Brandy Cream - Tony Chachere's
Chef RLI's Pan Roasted Lobster with Brandy Cream combines the decadence of a lobster and brandy with a touch of Creole heat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tonychachere.com.
Cooking tools:
- Cast iron skillet
- Meat tenderizer
- Chef's knife
- Pot
- Stove
- Mixing bowl
- Kitchen towel
- Measuring cup
- Measuring spoon
Ingredients
- 3 Live Lobsters
- 1/4 Cup Grapeseed Oil
- 3 Tablespoons Brandy
- 1 Cup Seafood Stock
- 1/2 Cup Fire Roasted Tomatoes, in their Juice
- 1/2 Cup Heavy Cream
- 1/4 Cup Celery, Thinly Sliced
- 1/4 Cup Rainbow Carrots, Thinly Sliced
- 1/4 Cup Scallions, Thinly Sliced
- 1 Tablespoon Fresh Thyme
- 1/2 Tablespoon Tony’s Original Creole Seasoning
More Like This
Brandy Lobsters
tanyaskitchen.ky
Brandy Lobsters
tanyaskitchen.ky
Lobster Tails with Brandy Cream Sauce
potsandpans.com
Grilled Lobsters With Vanilla Cream Sauce (Langouste à la Vanille)
saveur.com
Lobster Tails with Brandy Cream Sauce | Anolon Cookware
anolon.com
Grilled Lobster Thermidor
jamesmartinchef.co.uk
Flambeed Pan-Roasted Lobster
americastestkitchen.com
Lobster with garlic butter and a rich creamy topping from the oven
cookwithcarla.com