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Lobster in Cognac Cream Sauce over Homemade Fettuccine

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Ingredients
  

Lobster

  • 4 lobster tails ours were 7-9 ounces each, cut from top to bottom and lift meat onto the shell
  • Pat of butter for each tail plus salt pepper, garlic

Sauce

  • 8 T. butter
  • 1 shallot minced fine
  • 6 cloves garlic chopped finely
  • ¼ c. chicken broth
  • ⅔ cup cognac I used Armagnac
  • ¼ cup shredded Parmesan cheese or grated if you don't have shredded
  • 3 T. heavy cream
  • handful of chives chopped

Instructions
 

Lobster

  • Preheat oven to 400.
  • Lay tails on foil lined baking sheet.
  • Top each with a pat of butter.
  • Season with salt, pepper and garlic powder.
  • Bake 10 mins. (Will not be fully cooked)
  • Pull meat out of shell and cut into pieces. (You will add this to the sauce to finish cooking.)

Sauce

  • Melt the remaining butter.
  • Saute shallots and garlic.
  • Add the cognac/Armagnac to deglaze.
  • Add broth, cheese and cream mixing well on low until sauce forms.
  • Add lobster pieces for a few mins until cooked through.
  • Check for salt/pepper.
  • Top with chives and serve over buttered fettuccine.