Aragosta al Cognac (Lobster with Cognac Sauce)
- 6 days ago
- 3 min read
Aragosta al Cognac (Lobster with Cognac Sauce)
Aragosta al Cognac is an indulgent and sophisticated dish that brings together the sweetness of lobster and the rich, smoky flavors of Cognac. The Cognac sauce enhances the lobster's natural flavor, adding depth and a touch of luxury. This dish is perfect for special occasions or when you want to create a memorable dining experience.
Ingredients (serves 2)
2 lobsters (about 500g each)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small shallot, finely chopped
2 garlic cloves, minced
1/2 cup Cognac (or brandy)
1/2 cup dry white wine
1 cup lobster stock (or fish stock)
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
Preparation:
Cook the Lobsters:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red and the lobster meat is fully cooked.
Remove the lobsters from the water, set aside to cool slightly, then crack the shells to remove the lobster meat. Keep the lobster halves intact for presentation.
Prepare the Cognac Sauce:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the shallot and garlic, cooking for 2-3 minutes until softened and fragrant.
Flambé with Cognac:
Carefully pour in the Cognac and allow it to warm for a few seconds. Then, using a long lighter, ignite the Cognac to flambé. Let the flames burn off for about 30 seconds, or until the fire dies down (be cautious when flambéing, and make sure the pan is away from flammable objects).
Add Wine and Stock:
Once the flames have subsided, pour in the dry white wine and lobster stock.
Bring the mixture to a simmer and allow it to reduce for about 5-7 minutes, concentrating the flavors.
Finish the Sauce:
Stir in the heavy cream and allow the sauce to simmer for another 3-5 minutes, thickening slightly.
Add the remaining tablespoon of butter to the sauce for extra richness, and season with salt and freshly ground black pepper to taste.
Combine Lobster and Sauce:
Add the lobster meat to the pan with the sauce and let it simmer for 2-3 minutes, ensuring the lobster is fully coated with the rich Cognac sauce.
Serve:
Arrange the lobster halves on a serving platter, spooning the Cognac sauce over the lobster meat.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for a touch of freshness.
Chef's Tip:
For a more intense flavor, you can reduce the sauce further to concentrate the Cognac and stock flavors before adding the cream. This will give the sauce a deeper, more luxurious taste.
Wine Pairing:
Chardonnay: A rich, buttery Chardonnay will complement the creamy Cognac sauce and enhance the lobster’s natural sweetness.
Falanghina: A fresh and aromatic white wine with hints of citrus, perfect for balancing the richness of the Cognac sauce.
Champagne or Sparkling Wine: A dry Champagne or sparkling wine can cut through the richness of the sauce with its acidity and effervescence, providing a refreshing contrast to the lobster.
By Master Chef Gianluca Deiana Abis
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