I remember the first time I had Lobster Flambé. It was a day, much like today, on Canada’s East Coast, where the city moved slowly after a full night of sleeting, snowfall, and freezing rain. I was with a friend in downtown Halifax. People were skipping and jumping over snow banks and puddles of slush while bumper-to-bumper traffic inched down the road.

The damp cold on Canada’s East Coast has the tendency to soak into your bones. Sometimes, you can feel the pain long after you’ve gone inside. We ducked into one of our favourite restaurants to escape the frigid air. Economy Shoe Shop was a small hole-in-the-wall restaurant built between two alleyways. The vibe was always a little dingy, but the food and staff were incredible.

I ordered Lobster Flambé. After my first spoonful, I called the server over to ask what this rich, creamy dish was cooked in. “Brandy” – she replied. I was hooked.

It took me a long time to figure out how to replicate this dish at home. Since I obviously did not have access to the recipe from the restaurant, all I could do was work with the few obvious ingredients visible in theirs. Economy Shoe Shop has since removed the lobster flambé from their menu, so I’m happy I have a similar version at home to keep me content.


Lobster Flambe Ingredients
Lobster Flambe Ingredients

Recipe for Lobster Flambé: 

1 1.5 Pound Atlantic Lobster
1.5 Cups Brandy
1/2 Cup Tidal Bay White Wine
1/2 Cup Heavy Cream
2 Shallots (Diced)
2 Cloves of Garlic (Minced)
2-3 Oyster Mushrooms (Sliced)
1/3 Red Pepper (Julienned)
1 Handful of Fresh Tarragon (Removed From Stem)
2-3 Tablespoons of Butter
Kosher Salt (To Taste)
Cayenne Pepper (Just a Dash)

Instructions for Lobster Flambé : 

1: Melt butter in a deep pan over medium-high heat. Once your butter is melted and frothy, drop shallots, garlic, and fresh tarragon into the pan. Saute for 2-3 minutes.


Shallots Onion Tarragon Butter
2: Add lobster, oyster mushrooms, and red pepper to the pan. Increase heat to high, shake the pan, ensuring your lobster and vegetables are coated in butter.

Shallots Onion Tarragon Butter Lobster Oyster Mushroom Red Pepper Butter

3: Pour brandy into the pan, swirling vigorously. If brandy does not ignite, carefully place a lit match close to the pan. Be careful, a large flame will erupt quickly. Shake your pan back and forth over the element until the flame burns out.

Lobster Flambe In Progress

4: Pour in white wine, cream, cayenne pepper, and kosher salt. Stir, and reduce heat. Allow your pan to simmer for 8-10 minutes, or until liquid has reduced by about 50%.

Tidal Bay White Wine

5: Taste, and add additional salt if required.

Lobster Flambe Close Up
Serve with fresh tarragon leaves and a splash of fresh cream.


Lobster Flambe with Fresh Tarragon Cream and Flowers


  1. This looks absolutely phenomenal. Brandy, white wine and lobster? Sign me up. Luckily my sister works in a meat/seafood department so hopefully she can get me a deal. Also, you’re a great writer. Love the way you invoked the feeling of a cold Nova Scotia.

    1. Thank you so much 🙂 I hope that you enjoy the recipe when you get a chance to try it. It warms you right up 🙂

  2. How many servings does it make

  3. Stew Turcotte says:

    I was born in the New Brunswick but now living in BC and lobster really speaks to me. This has to be one of the most decadent but beautiful dishes I could ever even imagine. Your photos and directions are tear provoking. I shall be using this menu for my wife and I once the holiday season subsides. Thank you for sharing.

    1. Aww thank you very much for your kind words 🙂 I hope you enjoy it when you make it! I will be moving to BC soon too. I have to get my lobster fix in while I can 🙂

  4. Wowzers! Looks amazing. Great photos! Thanks for sharing.

  5. Is the lobster pre-cooked or cooks in the sauce?

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