Loads of herbs, and butter make a lobster pan-roast even more lavish, a flambee with bourbon lends as much flavor as it does drama. Freeze your lobster for 15 minutes before splitting it in half to make it easier on yourself (and the lobster).
- 1 1⁄2 lb. Maine lobster, halved, intestines removed
- 3 tbsp. canola oil
- 3 shallots, minced
- 1 clove garlic, minced
- 1⁄2 cup bourbon
- 1⁄4 cup dry white wine
- 6 tbsp. unsalted butter, cubed
- 3 tbsp. minced herbs, such as parsley, chives, and chervil
- Kosher salt and freshly ground black pepper, to taste
Heat oven to 500°. Remove claws and tails from the body of the lobster so it is divided into 6 pieces; crack claws. Heat 1 tbsp. oil in a 12” skillet over high heat. Cook lobster, shell side up and turning as needed, until shells are bright red, about 15 minutes. Add remaining oil, the shallots, and garlic; cook until shallots and garlic are soft, 1–2 minutes. Add bourbon and, using a match, carefully ignite; cook until the flames subside, about 1 minute. Add wine and place pan in oven; cook until lobster is tender, 3-5 minutes. Transfer lobsters to a serving platter. Add butter, herbs, salt, and pepper to skillet and stir until butter is melted; pour sauce over lobster.
Watch our video to learn: How to Humanely Kill a Lobster