Servings:
(Serves 4) Servings
Ingredients
For the cognac sauce:
- 1/2 cup mayonnaise
- 2 tablespoon tomato ketchup
- 1/4 teaspoon tabasco sauce
- 1/2 teaspoon worcestershire sauce
- 2 tablespoon cognac
- 2 tablespoon salt and pepper
For the lobster:
- 1/2 cup mayonnaise
- 2 tablespoon tomato ketchup
- 1/4 teaspoon tabasco sauce
- 1/2 teaspoon worcestershire sauce
- 2 tablespoon cognac
- 2 tablespoon salt and pepper
- 2 lobsters
For the salad:
- 1/2 cup mayonnaise
- 2 tablespoon tomato ketchup
- 1/4 teaspoon tabasco sauce
- 1/2 teaspoon worcestershire sauce
- 2 tablespoon cognac
- 2 tablespoon salt and pepper
- 2 lobsters
- 1/2 pound hearts of palm
- 1/2 pound red pepper
- 1/2 pound yellow pepper
- 33/100 bunch chives
- 1/4 bunch red onion
- 1 tablespoon extra-vrgin olive oil
- 1 tablespoon lime
- 1 tablespoon salt and pepper
Preparation
Baking Directions:
For the cognac sauce:In a non-reactive bowl, whisk all ingredients together, keep chilled.
For the lobster:Cook completely (by steaming or in boiling water).
Split centrally.
Set claws and knuckles aside.
For the salad:Combine all ingredients and serve immediately.
Assembly:Remove tail meat from shells.
Lay shells from half lobster on each of four plates.
Pour some sauce in each shell.
Cut lobster in chunks and place back in the shells.
Mound salad on top of each lobster body.
Drizzle remaining sauce around.
