Langosta Conac

While it's not my favorite seafood, Wayne loves lobster, and so we were looking forward to this next Columbia Restaurant Cookbook recipe. It's a pretty simple recipe. Just steam the lobster tails, sprinkle with white pepper, drench in melted butter and bake for a few minutes. We actually got to use a rarely-used wedding gift - a clay cooker.

The last step was to pour some cognac or brandy over the lobster, then light it. Unfortunately, that ruined the dish. There was much too much pepper as well. And there was too much butter, but that's not necessarily a problem.

So, we made some adjustments for the repeat, which used crawfish tails. In order to find crawfish tails, I had to buy whole crawfish. They're pretty tiny. The 3 pound bag had 67 little crawfish in it, and each one netted about 1 teaspoon of meat!

The crawfish looked a bit lonely in the clay pot, but it was plenty for two servings. We cut back on the pepper and butter and omitted the cognac.

Success! Maybe we'll even have crawfish again someday.