Lobster Tails with Brandy Cream Sauce

By Marge Perry & David Bonom
This luxurious dish signals a special occasion. To present it at its finest, save small fan-shaped pieces of the shell to garnish the plate. The sauce may be drizzled on the plate with a spoon or squeeze bottle or placed in a small bowl on each plate.
  • Course: Entrée


  • 7-oz frozen shell-on lobster tails
  • brandy
  • chives
  • clam juice
  • ground white pepper
  • heavy cream
  • lemon juice
  • Salt
  • Shallots
  • sugar
  • unsalted butter


  1. Bring a large pot of salted water to a boil. Add the lobster tails, return to a boil and cook 7 minutes
  2. Melt 2 tablespoons of the butter in a medium nonstick skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, 3-4 minutes. Off the heat add the brandy and return to the stove. Carefully tip the pan to allow brandy to ignite and cook, (shaking pan until the flame goes out) until the mixture resembles wet sand, about 2 minutes. Add the clam juice, bring to a simmer and cook until reduced to 1/2 cup, about 6-7 minutes. Stir in the cream, lemon juice and sugar, return to a simmer and cook until reduced to about 1 1/4 cups, 7-8 minutes. Swirl in 1 tablespoon of the butter until melted. Stir in the chives, salt and pepper
  3. Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the lobster tails and cook, tossing occasionally, until heated through, about 2 minutes. Serve tails sliced or whole with sauce.