Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
2 lobsters, about 750g (1lb) each
250 g (1. cups) mashed potato
50 g (4 tbsp) butter
juice of 1 lemon
For the dalkey mustard cream sauce:
40 g (3 tbsp) butter, cubed
1 tsp dalkey mustard (or use wholegrain mustard)
4 tblsp white wine
100 ml double (heavy) cream
1 tblsp chopped chives
salt and black pepper
Preheat the oven to 240oC/475oF/gas mark 9.
Cook the lobster in boiling salted water for 2–3 minutes, then plunge into cold water to stop the cooking process. Place the lobster onto a chopping board and lay it on its front and cut in half lengthways. Remove the head meat and pink coral and discard.
Crack the lobster claws with a heavy knife or cleaver, then lay them shell-side down in a roasting dish. Pipe or spoon some mashed potato into the head cavity.
Melt half the butter in a small saucepan over a moderate heat and add the lemon juice. Pour over the lobster tail and potato. Place in the oven and bake for 12 minutes.
Meanwhile, make the Cream Sauce.
Melt 20g (1. tbsp) of the butter in a small frying pan, add the mustard and stir to combine.
Pour in the white wine, bring to the boil and then allow the sauce to reduce by half.
Pour in the cream, stir to combine and cook until the sauce further reduces and coats the back of a spoon.
Remove from the heat when the sauce reaches coating consistency.
Add the chives and season with salt and pepper to taste
Add the remaining butter and swirl through the sauce until it gets a lovely glossy finish.
If the sauce splits, add a little more cream to rescue it.
Remove the lobster from the oven, drizzle the cream over the top of the meat and serve immediately.