-
1
Discard the stomach, the dark vein that runs through the body and the spongy gills from each lobster.
-
2
Remove the tail meat.
-
3
Crack open the claws and remove the meat.
-
4
Scrape the meat from the legs.
-
5
Sprinkle with lemon juice and cut into chunks.
-
6
Reserve the coral (or roe), if present.
-
7
Reserve the soft pink flesh and green liver, separately.
-
8
Scrub the shells in salt water and place in 200F oven to warm.
-
9
Melt 1 oz of butter in small frying pan and cook breadcrumbs until brown and crisp.
-
10
Reserve.
-
11
Melt the remaining butter in a pan, add the lobster meat and stir gently until heated through.
-
12
Warm the brandy in a ladle (CAREFULLY!
-
13
), ignite with a taper (CAREFULLY!
-
14
), and pour (CAREFULLY!
-
15
), while still flaming, over the lobster.
-
16
When the flames have gone down, transfer just the lobster meat to the warmed shells and keep in warm oven.
-
17
You might want to skip this step if you are skittish about eating the liver.
-
18
Pound the liver and pink flesh.
-
19
Stir into the cooking juices with the cream and cayenne pepper.
-
20
Boil until thickened and spoon over lobster.
-
21
Sprinkle the reserved breadcrumbs over the top.
-
22
Quickly garnish with the coral, if any, and cucumber, lemon slices and dill sprigs.
