Recipes > Dinner

Pan Roasted Lobster with Brandy Cream

Prep Time

20 minutes

Cook Time

12 minutes


4-6 people

Chef RLI’s Pan Roasted Lobster with Brandy Cream combines the decadence of a lobster and brandy with a touch of Creole heat!

Pan Roasted Lobster with Brandy Cream

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Kitchen Tip : Pan Roasted Lobster


  • 3 Live Lobsters

  • 1/4 Cup Grapeseed Oil

  • 3 Tablespoons Brandy

  • 1 Cup Seafood Stock

  • 1/2 Cup Fire Roasted Tomatoes, in their Juice

  • 1/2 Cup Heavy Cream

  • 1/4 Cup Celery, Thinly Sliced

  • 1/4 Cup Rainbow Carrots, Thinly Sliced

  • 1/4 Cup Scallions, Thinly Sliced

  • 1 Tablespoon Fresh Thyme

  • 1/2 Tablespoon Tony’s Original Creole Seasoning

  • Clear


  1. Using a kitchen towel, carefully pull off the claws and tails of the lobsters.
  2. Bring a large pot of water to a boil.
  3. Add the lobster claws to the water, cover and cook for about 6 minutes.
  4. Remove the claws from the pot and shock them in a prepared bowl of ice water (this will stop the cooking process).
  5. Next, remove the claws from the ice water.
  6. Carefully crack the claws using a mallet, remove the meal and reserve until ready for use.
  7. Using a sharp knife, split the tails in half lengthwise (the the meat in the shells).
  8. Heat the grapeseed oil over high heat in a medium cast-iron skillet.
  9. Add the tails to the pan shell side down, cover and cook for about 3-4 minutes.
  10. Remove the pan from the heat and add brandy.
  11. Return the pan to the heat and cook for about 1 minute, uncovered.
  12. Add the stock and tomatoes and cook for 2 minutes.
  13. Add the cream, reserved lobster meat celery, scallions, carrots and fresh thyme.
  14. Cook for another minute and season with Tony’s Original Seasoning. Adjust seasoning to taste.

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