Hot Skye Lobster and Langoustines with Brandy and Cream

This is an adaptation of a recipe from one of my Elizabeth David cookery books. When she died in 1992, I decided to include this dish on our menu as my own secret tribute to her memory. I had been planning to include a ‘hot’ dish of some kind, using prawns and lobsters, and this proved immensely popular. It is important to prepare all the ingredients before you start cooking. Measure out the brandy, sherry and cream and have everything close at hand. Once you start cooking this dish, it all