Lobster with Brandy Butter
About this Recipe
There are few foods as decadent as a fresh lobster tail smothered in melted herb butter. This recipe takes that buttery accompaniment up a notch with reduced brandy, making the soppable sauce only that much richer. Works well with filet mignon too for surf and turf that is far from unimpressive.
![Lobster Coated with Melted Brandy Butter](/-/media/PFS/Recipes/Hero---Half-Width/performancefoodservice-Recipes-LOBSTERBRANDY-heroHalf.jpg?la=en&h=964&w=1312&hash=3F27E600DB55BDACF1D054E6D2B8EEF0)
Lobster with Brandy Butter
Directions
- In a large sauce pan over medium heat, add olive oil, onion and garlic. Cook for 1-2 minutes.
- Add brandy and allow to reduce by half.
- Now add butter and allow to melt.
- Put lobster tails in pot and cook for 5-6 minutes until done.
- Add parsley, salt & pepper.
- Remove lobster, plate and then top with sauce from pan.
Ingredients
- 1 cup brandy
- 1 tsp. black pepper, ground
- 1/4 cup parsley, flakes
- 4 Empire's Treasure® Lobster Tail(s)
- 1 lb. Nature's Best Dairy® Butter
- 2 tbsp. Peak Fresh Produce® Garlic, Clove(s)
- 1 cup Peak Fresh Produce® Onion(s), (diced)
- 2 tbsp. Roma® Oil, Olive
- 1 tsp. salt, kosher