Prawns alla lampada (lamp)

Serves 2

10 shelled prawns
1.7 ounces butter
1 rosemary twig
1 laurel leaf
salt and pepper
1/2 lemon
1 champagne glass
1/2 glass cognac
4 drops of tabasco
2 Tbsp. of olive oil

Melt the butter.

Adjust with cognac, lemon juice and tabasco; add salt, pepper, and the champagne. Cook for about 5 minutes and serve.

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