Lobster With Brandy Butter

1. 1

   Fill two 10-quart pots halfway with water; heat to boiling.

2. 2

   Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.

3. 3

   Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.

4. 4

   Place pan over medium heat and whisk in butter, 1 piece at a time, blending first piece before adding next. Sauce should be thick and foamy. Season with salt and cover to keep warm.

5. 5

   Drop lobsters headfirst into boiling water. Cover pots, return to boiling, then boil 8 minutes. Drain lobsters in sink.

6. 6

   Place each lobster on cutting board and split lengthwise in half, cutting from underside with heavy sharp knife.

7. 7

   Pour warm butter sauce into 8 small bowls or ramekins and serve with lobsters.

* Per serving · 4 servings · Values may vary.

No additional tips available.