Using a slotted spoon, transfer the onions to paper towels to drain.

Continue to cook, stirring often, until milk solids turn golden brown and butter smells nutty, about 4 minutes.Transfer brown butter to a small bowl; set aside.. Bring lobster stock to a boil over medium-high.

Reduce heat to medium-low and simmer, uncovered, until reduced to 1 quart, about 50 minutes.Add 1/3 cup Cognac; cook until mixture has reduced to 1 quart, about 5 minutes.Add cream, brown butter, and piment d’Espelette; stir to combine.

Adjust heat to maintain a gently simmer.Cook, stirring occasionally, until mixture coats the back of a spoon and has reduced to 1 quart, about 1 hour and 30 minutes.

Stir in lemon juice, 1/2 teaspoon salt, and a few grates of nutmeg.

Cover and keep warm over low.. Place pike and scallops in a medium bowl.Toddlers would kill for this stuff.".

"Best snack ever, hands down.".What's your favorite Goldfish flavor?

Tell us via social media by tagging us.(Keep screen awake).pad Thai rice noodles.