Lobster With Brandy Butter

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Probably one of my all-time favorite foods is lobster, and there is nothing like a whole lobster. there is savory meat throughout - the trick is to get it out! since the most effective tools are your hands, it's a messy, but worthwhile, job! it is definitely not something i choose to eat when attempting to appear dainty or refined.

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Steps

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Fill two 10-quart pots halfway with water.

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Heat to boiling.

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

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

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Discard shallots.

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Place pan over medium heat and whisk in butter , 1 piece at a time , blending first piece before adding next.

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Sauce should be thick and foamy.

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Season with salt and cover to keep warm.

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Drop lobsters headfirst into boiling water.

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Cover pots , return to boiling , then boil 8 minutes.

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Drain lobsters in sink.

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

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

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Ingredients

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shallots, brandy, unsalted butter, salt, live lobsters