Lobster Cognac

Serves 4


  • 2 Lobsters about 1-1/2 pounds each
  • 1 Cherry pepper, chopped
  • 1 Tbsp butter
  • 1/2 cup fish stock
  • 1/2 cup cognac or brandy
  • 1 Tbsp flour
  • 1 lemon peel, finely chopped
  • Salt & pepper to taste


  1. Cut the lobster in half length-wise, discarding the sack located behind the head, and cut into one-inch pieces. (Ask the fish market to do this for you.) Melt the butter in a heavy pan, add the cherry pepper and lemon peel. Cook for one minute over medium heat and add the flour, mixing well. Add the lobster pieces and cook an additional minute. Carefully add the cognac —keep a lid handy in case it ignites —then add the fish stock and simmer for about 15 minutes until the lobster is done. Serve immediately. This is a perfect appetizer for those occasions when to want to impress your guests.