Chicken And Lobster in a Cognac Cream Sauce

[kirra]

Chicken & Lobster in a Cognac Cream Sauce

Ingredients:

16 ounce boneless skinless chicken breast
Two 6 ounce lobster tails
1 red pepper
1 small sweet onion
Two large mushrooms, flour
1 tablespoon butter
1 tablespoon olive oil
Salt & pepper
3/4 cup heavy cream
Harvey's Bristol Cream sherry
A good quality cognac

Preparation:

Slice onion, red pepper, and mushroom into thin strips and set aside. Cut chicken into bite size pieces, salt and pepper the chicken and then dust it with flour. Place a double boiler on the stove and turn it on high. Place a large sautee pan on the stove and turn it on medium-high heat. Let the pan get hot and add 1 tablespoon olive oil.

It is important to make sure that both the double boiler and the pan are up to temperature to insure that the lobster and the chicken get done at the same time. Add both lobster tails to the double boiler and cook for 8 minutes. At the same time add the chicken to the sautee pan and cook until golden brown, this should take about 5 minutes. After the chicken has cooked add the onion, red pepper, and the mushrooms. Toss and cook for another minute.

Remove the sautee pan from the stove and add 1 ounce sherry and 1 ounce brandy then turn the flame up to high and tilt the pan away from you and flambé. Quickly toss again and add the 3/4 cup heavy cream and the lobster. Let the cream come to a boil and stir. Remove from the heat, add the butter, stir again and plate. Serves 2.