How to Boil Lobster Tails with Brandy Cream Sauce

By: Marge Perry & David Bonom

  • Yield:

    6 Servings

  • Cuisine:


  • Course:



  • 6 7-oz frozen shell-on lobster tails, thawed
  • 5 tablespoons unsalted butter, divided
  • 1/2 cup shallots, finely chopped
  • 1/2 cup brandy
  • 3/4 cup clam juice
  • 1 cup heavy cream
  • 2 teaspoons lemon juice
  • 1 teaspoon sugar
  • 2 tablespoons chives, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper


  1. Bring a large pot of salted water to a boil. Add the lobster tails, return to a boil and cook 7 minutes; drain. Cool 5 minutes then remove lobster meat from the shells.
  2. Melt 2 tablespoons of the butter in a medium nonstick skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, 3-4 minutes. Off the heat add the brandy and return to the stove. Carefully tip the pan to allow brandy to ignite and cook, (shaking pan until the flame goes out) until the mixture resembles wet sand, about 2 minutes. Add the clam juice, bring to a simmer and cook until reduced to 1/2 cup, about 6-7 minutes. Stir in the cream, lemon juice and sugar, return to a simmer and cook until reduced to about 1 1/4 cups, 7-8 minutes. Swirl in 1 tablespoon of the butter until melted. Stir in the chives, salt and pepper; keep warm.
  3. Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the lobster tails and cook, tossing occasionally, until heated through, about 2 minutes. Serve tails sliced or whole with sauce.