7%is superb dish, flavoured with brandy and cayenne, makes an ideal first course to a lunch or dinner party. Or, alternatively, it may be served as a light luncheon with creamed potatoes.
1 X 3 lb. cooked lobster, shell split, claws cracked and grey sac removed
H oz. butter
2 teaspoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
6 fl. oz. brandy
1 tablespoon beurre manie
Remove the lobster meat from the shell, cut it into small pieces and set aside. Wipe the shell halves clean and place them in a heatproof dish with the claws. Set aside.
In a medium-sized frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the lobster meat, salt, pepper and cayenne and fry, stirring occasionally, for 3 to 4 minutes, or until the lobster meat is lightly browned.
Preheat the grill to moderate.
In a small saucepan, heat the brandy over low heat until it is hot but not boiling. Remove the pan from the heat and pour the brandy over the lobster meat. Ignite the brandy with a match and leave it until the flames have died down.
With a slotted spoon, remove the lobster meat from the pan and place it in the reserved shell halves.
Place the pan over moderate heat and bring the liquid to the boil. Reduce the heat to low and stir in the bcurre manie, a little at a time, beating constantly until the ingredients are blended and the sauce has thickened. Remove the pan from the heat and pour the sauce over the lobster meat.
Place the dish under the grill and grill for about 5 minutes or until the lobster is golden brown.
Serve at once.