Battered Langostinos with Lobster Cream Sauce

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Battered Langostino

Cleaned Langostino tails
Deep fry batter mix, prepared
Oil for deep frying

Dip langostino tails into prepared deep-fry batter. Fry in hot oil until browned and done. Transfer to towelling to drain; serve.

Lobster Cream Sauce

1 live lobster, cut up, removing and reserving the tomalley and roe
4 Tbsp unsalted butter, softened
4 Tbsp olive oil
1 shallot, chopped
1/4 c brandy
1/2 c white wine
1 c heavy cream
3/4 c quality fish stock

Cut up live lobster. Remove the tomalley and roe, and work it into the butter. Work this until mixture is smooth. Take the rest of the cut up lobster and place in preheated saute pan with the olive oil. Cook over moderately high heat until lobster is cooked through; the shells will turn color to bright red and meat will be opaque and firm. Remove shells and meat from pan; reserve for another use, or see option below. Then skim off fat that floats, and return pan to stovetop. Add in the shallots and cook for a couple of minutes. Add in the brandy and flambe, being careful not to burn oneself, and shake until the flames subside and extinguish. Add in white wine, cream and fish stock. Bring to boil, reduce heat. Stir occasionally and allow to reduce by about half. Add in re reserved butter/tomalley mixture and stir. Bring to a boil again and cook for about 2 minutes. Strain sauce, then serve. If desired, remove cooked lobster from shells, chop fine and add to sauce.

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