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02 January 2013,22:46 by
D.Sumithra

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CORNISH BUTTERED LOBSTER

Step up for new seafood dish! With Cornish buttered lobster, you can easily enjoy your meal. This dish encloses butter, brandy, double cream, lemon slices and special ingredients. Because of its aroma and distinct taste, even food experts never resist its tempting effects.
Serves :
2

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Discard the stomach, the dark vein that runs through the body, and the spongy gills from each lobster. Remove the tail meat. Crack open the claws and remove the meat.
  • Scrape the meat from the legs with a skewer.
  • Cut the meat into chunks, then sprinkle with lemon juice.
  • Remove and reserve the coral, if present. Remove and reserve the soft pink flesh and liver separately.
  • Scrub the shells and place in a low oven to warm. Melt the butter in a small frying pan, add the breadcrumbs and cook until browned and crisp.
  • Meanwhile, melt the remaining butter in a medium saucepan, add the lobster flesh and gently stir until heated through.
  • Warm the brandy in a ladle, ignite with a taper and pour, still flaming, over the lobster.
  • When the flames have subsided, transfer the lobster to the warmed shells, using a slotted spoon, and keep warm in a low oven.
  • Pound the liver and pink flesh. Stir into the cooking juices with the cream, a little salt and cayenne pepper and plenty of black pepper. Boil briefly until thickened, then spoon over the lobster.
  • Sprinkle the fried breadcrumbs over the top. Quickly garnish with the reserved coral, if available, cucumber twists, lemon slices and dill sprigs.
  • Serve it hot.

INGREDIENTS

  • 1 lobsters, split into halves lemon juice
  • 50 grams butter
  • 30 ml fresh breadcrumbs
  • 30 ml brandy
  • 25 ml fresh double cream
  • Salt and pepper
  • Pinch of cayenne pepper
  • Cucumber twists, lemon slices and fresh dill sprigs, to garnish

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