PEI Lobster with Glen Breton and Pink Peppercorns

Paderno Chowder Challenge Recipe
Competitor Name: Andrew Nicholson

Ingredients
1 Live Lobster 1 ¼ lb
15 go pink peppercorns
1 tabs tomato paste
1 tbs. Garlic (Finely Chopped)
1 tbs. Shallots (Finely Chopped)
1 tpb. Paprika
1 1/1 oz glen breton
3 oz whtie wine
5 oz fresh cream
1 oz olive oil
salt/pepper
3 tabs unsalted butter

Directions 
In hot skillet, heat olive oil until smokey but not burned. Slice live lboster 
horizontally in half. Make sure to remove eye pockets and dsicared, but keep 
the corral for later use.
 
Place lobster flesh down in smokey oil. Add peppercorn, shallots, garlic, 
tomato paste and paprika gently stirring. Flambe with Glen Breton. Deglaze 
with white wine, and slowly add cream. Place in preheated over at 375 for 
approximately 5 minutes. In the meantime, mix butter and corral together to 
make a smooth butter. Remove lobster from oven and place on garnished 
plate. Finish the sauce by mixing in the corral butter. Salt pepper to taste. 
Place lobster meat side up and finish with Glen Breton and pink peppercorn 
sauce. 

Source:  peishellfish.com