Butter-poached lobster with Cognac sauce from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 65) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

  • shallots
  • carrots
  • chives
  • Cognac
  • crème fraîche
  • fennel
  • tarragon
  • tomato paste
  • black peppercorns
  • butter
  • yellow onions
  • white pepper
  • live lobsters
  • EYB Comments

    Can substitute celery stalks for fennel, and brandy or bourbon for Cognac.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute celery stalks for fennel, and brandy or bourbon for Cognac.

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