Homard Flambé Au Cognac - cooking recipe

Ingredients

2 cups cooked lobsters, cut into chunks
2 tablespoons butter
1 1/2 ounces cognac
1 cup lobster stock (see recipe)
2 tablespoons dry sherry
2 tablespoons cognac
1 cup cream
1 teaspoon tomato paste
salt and pepper

Preparation

Cook lobster pieces 2-3 minutes in butter.
Add the 1 1/2 oz cognac and flambe.
Add the other ingredients (do not flambe the 2 tbsp cognac), heat well and serve.
Lobster Stock - After boiling your lobster (or lobsters), reduce the liquid to about a pint, putting the shells back in for extra flavor after removing the meat.