INGREDIENTS:
(2 servings)
4 (1 pound) Maine lobsters
2 tablespoons olive oil
1/2 cup pistachios, shelled and chopped
1 large shallot, chopped
2 tablespoons fresh basil
1 teaspoon fresh mint, chopped
1 teaspoon fresh oregano
1/4 cup of cognac
3 tablespoons sherry
DIRECTIONS:
Cook your Maine lobsters for 5 minutes. Remove from pot and drain. When cool enough to handle, separate claws and knuckles from the body and pick the meat. Split the Maine lobster body lengthwise. Remove the head sac and rinse. Put the olive oil in a roasting pan and place Maine lobster bodies meat side down on the pan. Roast for 10 minutes. Remove the pan and add pistachios, shallots, claw and knuckle meat and place back in the oven for 5 more minutes. Remove the pan and place the Maine lobster bodies on a dish. Set pan on the stovetop with the burner set on high heat. Add cognac to the pan and ignite. When the flame has gone out, add the sherry. Reduce the heat to medium and add the herbs and butter. Saute for a couple minutes and then add the mixture to the Maine lobster bodies, drizzling the sauce over the bodies as well. Serve immediately.
