Your Next Lobster Tail Recipe

Broiled Lobster Tails, Bobby Flay Recipe
Broiled Lobster Tails with Manila Clams & Corn
Sherry Cognac Lobster Broth with Tarragon & Parsley

My brother Bill is in town from the Florida Keys. I invited him over to try out a Bobby Flay recipe of striped bass in a lobster broth. Being Bill, he asks, “Lobster broth, without lobster tails?” Being Bill, of course he showed up with the tails, mighty big ones I might add. I’ll try Flay’s striped bass next time.

So we went for a hike along the coast, checked out the aftermath of the major landslide that occurred in November, then cooked a dinner that was simple and easy to prepare yet had complex flavor pairings and was nothing short of extraordinary. My thanks to Bill and Bobby.

Your Next Lobster Tail Recipe

 lobster tail herbed clam & corn broth, lobster broth, bobby flay recipe
Sherry Cognac Lobster Broth

  • 1 T. olive oil
  • 2 small shallots, finely diced
  • 1/4 c. sherry
  • 1/4 c. cognac
  • 3 c. lobster stock, homemade or store-bought
  • 20 live Manila clams, scrubbed
  • 3/4 c. frozen corn kernels
  • 1/4 c. chopped parsley
  • 1 T. chopped tarragon

Heat oil in a medium sauce pan, sauté shallot until soft. Add sherry and cognac, cook until evaporated. Add lobster stock, bring to a boil, and reduce slightly. Add clams, cover, and cook until clams open their shells. Discard clams that do not open. Using a slotted spoon, transfer clams to 2 large serving bowls and keep warm.

Add the corn to the broth and cook until heated through, about 4 minutes, then add the herbs. Season with salt and fresh ground pepper to taste.

manila clam and lobster

Meanwhile, slice the lobster tail shell down the center, leaving the tail end intact. Pry open the shell and lift out the meat, close the shell and place the meat back on top of the shell. Brush with olive oil, and season with paprika, Kosher salt and fresh ground pepper. Cook under the broiler until the meat is just opaque, taking care not to overcook.

Ladle the hot lobster broth over the clams. Place a lobster tail in the center of each bowl. Garnish with parsley and tarragon. Serve with toasted baguette for sopping up the heavenly broth.

Photos taken on our hike with iphone instagram filter:

pacific coast, san pedro
pacific coast, san pedro, california
catalina island view from white point
catalina island view
sunset, white point
sunset @ white point

This lobster dish is the first recipe cooked from the 5 cookbooks received as Hanukkah/Christmas gifts in December:

  • Bobby Flay – Bar Americain
  • Stephanie Izard – Girl in the Kitchen
  • Daniel Humm , Will Guidara – Eleven Madison Park
  • David McMillan, Frederic Morin, Meredith Erickson – The Art of Living According to Joe Beef
  • Bryan Voltaggio and Michael Voltaggio – VOLT ink

Merci Beaucoup to Don, Kristy, FA, and Gary!

28 thoughts on “Your Next Lobster Tail Recipe”

  1. Oh man, my mouth is watering! The broth with cognac sounds beyond amazing, too. You should come and cook for me! 😉
    The pictures, as always, are positively stunning.

  2. Beautiful pictures. All I see is white out my window (michigan). I am a lobster lover but I have never cooked it myself. I might have to give this recipe a try!

  3. You live in such a beautiful part of the world – and you’re so lucky to have access to those beautiful lobsters and clams! Trying to eat my screen…

  4. This is a mean, mean post. I have just spent a month holiday on our West Coast where we had crayfish in abundance. Now I miss it all over again. Love the addition of corn, rustic, yet so elegantly presented!!

  5. It’s not often we are stunned, but as your page loaded and the fist shot of the lobster revealed itself our jaws hit the table. Beautiful and absolutely mouthwatering! Holy potatoes is right! Great shots of the coast as well, amazing what they are building into phone cameras these days. OF course, it is an iphone…

  6. I love lobster so much and don’t get it much (land-locked MN) but when I do – I do nothing with it! As usual you have elevated my favorite meal to the loveliest of tasty heights. A sunset is a glorious thing – and it’s there for all of us.

  7. I can’t even comment on the lobster. It’s so beautiful I might cry. So I’ll mention the view to Catalina from San Pedro. Oh wait. That might make me cry too. GREG

  8. Oh my goodness Lori Lynn, sherry and cognac broth.. sounds so yummy!! I love this take on the sauce without the extra calories from lots of drippy butter.. delicious!

  9. Lori…this is amazing…I will have to taste with my eyes or have an allergic reaction. The pictures of San Pedro are just beautiful!!!

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