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Ingredients
1 16-ounce can tomatoes, chopped coarse, with juice
2 tablespoons fresh butter
2 tablespoons lobster butter, from recipe above
2 cloves garlic, minced
2 tablespoons Cognac
¼ cup white wine
1 cup lobster stock
Leftover lobster meat, as available
Salt, pepper and red pepper as desired (the dish should be hotly seasoned)
Nutritional analysis per serving
7 grams carbs; 32 milligrams cholesterol; 172 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 2 grams fiber; 490 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the tomatoes and juice into a saucepan and boil hard until reduced by half. Remove from heat and stir in the fresh butter. Set aside until needed.
- Step 2
Melt the lobster butter in a skillet and cook the garlic in it over low heat until transparent but not browned. Add Cognac and flame.
- Step 3
Add white wine and lobster stock and boil hard until reduced by at least half.
- Step 4
Add lobster meat, season to taste with salt, pepper and red pepper and simmer, uncovered, until reduced to a saucelike consistency. Serve over pasta.
Private Notes
Comments
It doesn't say when to add the tomatoes from step one. I added them at step 4 instead of the lobster meat since the lobster I had was already cooked. Put the meat in at the end just to warm up. Also replaced some of the butter with olive oil. Still pretty rich.