Queues de Homard Sauce Homardine au Cognac
This luxurious dish features tender lobster tails served with a rich, creamy cognac-infused lobster sauce. A perfect centerpiece for a special occasion or gourmet dinner, this recipe brings the elegance of French cuisine to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Lobster tails, cognac sauce, French seafood recipe, luxurious dinner
- Cuisine: French
Ingredients
Scale
- 4 lobster tails (about 6–8 oz each)
- 2 tbsp olive oil or butter
- Salt and pepper, to taste
For the Sauce Homardine:
- Lobster shells (from the tails or extra shells for flavor)
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1/4 cup cognac
- 1/2 cup white wine
- 1 cup fish or seafood stock
- 1/2 cup heavy cream
- 2 tbsp tomato paste
- 2 tbsp butter
- 1 tsp paprika (optional)
- Fresh parsley or chives, chopped, for garnish
Instructions
- Prepare the Lobster Tails:
- Preheat your oven to 375°F (190°C).
- Split the lobster tails lengthwise with kitchen shears, exposing the flesh. Season with salt and pepper.
- Cook the Lobster Tails:
- Heat olive oil or butter in a skillet over medium heat. Sear the lobster tails flesh side down for 2 minutes until lightly browned.
- Transfer the tails to a baking dish and bake in the oven for 8-10 minutes until the meat is opaque and cooked through.
- Make the Sauce Homardine:
- In the same skillet, add a bit more butter if needed. Sauté the shallot and garlic until fragrant.
- Add the lobster shells and cook for 3-4 minutes to release their flavor.
- Deglaze the pan with cognac, carefully igniting it with a long match to flambé (optional for depth of flavor). Let the flames subside.
- Add the white wine, seafood stock, and tomato paste. Simmer for 10-12 minutes, allowing the liquid to reduce.
- Strain the sauce to remove the shells, returning the liquid to the skillet.
- Stir in the heavy cream, butter, and paprika (if using). Simmer until the sauce thickens slightly. Adjust seasoning with salt and pepper.
- Serve:
- Place the cooked lobster tails on serving plates. Generously spoon the Sauce Homardine over the tails.
- Garnish with fresh parsley or chives and serve immediately.
Notes
- Pair with a side of creamy mashed potatoes, steamed asparagus, or crusty French bread.
- If fresh lobster is unavailable, frozen lobster tails work well. Thaw them thoroughly before cooking.
- You can make the sauce ahead of time and reheat gently before serving.