Pan-fried lobster

Easy to prepare and bursting with flavour.

Pan-fried lobster

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As needed:





olive oil






salt and pepper

Preparation method

  • Plunge a chef's knife into the lobster head to quickly kill it.
  • Cut the lobster in half lengthwise. Remove the intestinal tract and the stomach, but leave the corail intact.
  • Heat the olive oil in a pan and fry the lobster on the cut side for about 2 minutes.
  • Flambé with cognac, turn and cook the lobster for another 2 minutes.
  • Season with salt and pepper.

Serving suggestions

  • As a hot starter with an avocado and tomato salad.
  • As part of a main dish, (e.g. with a hotchpotch or 'hutspot' reconstruction).

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