Lobster Flambé
This is a spectacular way to set the kitchen alight and cook a lobster at the same time. Chefs who have cooked it often can be recognized by the fact that they have no eyebrows and are nervous around anyone with matches.
That apart, the dish is quick and easy and very, very tasty. It’s the sort of thing you might be tempted to cook as an intimate supper for two and it shows off your skills very well, unless the fire brigade has to be called in the middle of it.
The cubed meat from 1 cooked lobster
125g mushrooms, very thinly sliced
1 liqueur glass of brandy
100mls cream
1 liqueur glass of very fine, pale sherry
50g butter
Juice from half a lemon
Salt, pepper and cayenne pepper
This dish is all about delicacy. Do not use cooking brandy or a cheap sherry. You won’t get away with it and you’ll be disappointed in the result. Only the best ingredients will do because although the recipe is deceptively simple, the end result is subtle, fragrant and to die for - IF it’s done properly.
Melt the butter in a sauté pan and add the lobster pieces, the salt, pepper and the lemon juice. Stir gently and when the butter is foaming pour in the brandy and set light to it. It will flare so keep your nerve and your distance.
When it has finished burning – and only then – add the mushrooms, the sherry and a pinch of cayenne pepper. Stir continuously but gently over moderate heat for 2-3 minutes, then add the cream.
Cook for a further 5 minutes and serve immediately.
All you need to go with it is a very simple, crisp salad, a little saffron rice and the person you are trying to impress. Champagne is the best wine.
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