Lobster in Pernod Sauce

Lobster in Pernod Sauce

Lobster in Pernod Sauce

2 4oz lobster tails

2oz Pernod

1/2 bell pepper, slices

1/2 yellow bell pepper, sliced

1/2 onion, sliced

1/4 cup sliced mushrooms

1tsp red pepper corn

2 tsp chopped fresh parsley

1/2 cup heavy cream

2 tbsp butter

Salt And Pepper to taste.

Split lobster tail down the back, and open to expose meat. Season with salt and pepper. Heat some olive oil in a sauté pan. Place lobster in the hot pan and cook on each side for about 2 minutes. Add onions, bell peppers and mushrooms. Sauté for 1 min. Add 2oz Pernod and flambé to remove excess alcohol. Add red pepper, corn, heavy cream, salt, pepper, and fresh parsley. Allow sauce to simmer for 1 minute, then finish with butter.
Place lobster on plate and top with sauce.

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