3 each carrots
3 each parsnips
1 bulb fennel
2 each leeks or shallots, white only
8 each 4-5 ounce Maine lobster tails, frozen
2 each shallots, minced
1/4 cup Cognac
1 cup dry white wine
3 tablespoons parsley and chives, minced
Cut vegetables into approximately ½’’x ½’’ x 4’’ rectangles, and partially cook (blanch) in boiling water. Start with carrots, then parsnips, fennel and leek into boiling water.
Slice lobster tails on the bias. Heat oil in sauté pan and sauté lobster tail sections searing on both sides. Add blanched vegetables, cover and place in wood fire oven for five minutes. Remove pan from oven and return to stovetop. Add shallots and Cognac and flambé. Add white wine and reduce to 1/4 liquid.
Remove lobster and vegetables and position on platter. Return sauce to stove, slowly adding soft butter and fresh herbs. Pour sauce over lobster and vegetables on platter and serve.
Recipe provided by Cheryl Wixson & Julienne Guyette-Bailey