This is a traditional method of serving lobster which is extremely delicious. If possible make this dish with a raw lobster, that is one which has been killed just before cooking by plunging a sharp instrument into the cross on the head. However, a lightly cooked lobster can be used and will still be extremely good.
Ingredients
- 1 fresh lobster, about 1kg, cut in two down the centre
- 3 heaped tbsp butter, at room temperature
- 4 tblsp Irish whiskey
- 1tbsp Dijon mustard
- 150ml cream
- Sea salt and freshly ground black pepper
- Steamed fragrant rice and lightly dressed spinach salad, to serve
- For the Roast Potatoes and Fennel
- 1tbsp olive oil
- 2 fennels, cut into wedges
- 500g baby potatoes, parboiled and cut in half
- Sea salt and ground black pepper
Method
- Preheat the oven to 200°C.
- Place the lobster in the freezer for about 30 minutes before cooking.
- To make the fennel and potatoes, add them to a roasting tin, pour over the oil and mix well, sprinkle with salt and pepper before putting it in the oven to cook for 45 minutes.
- Take the lobster out of the freezer and add it to a big pot of boiling water. Cook for 2-3 minutes then leave to cool. Keep the water for later.
- Melt the butter in a saucepan, then add in the whiskey and flambé it until the flames burn off. Let it simmer for a few minutes before adding the mustard and cream. Let it reduce down and sprinkle with salt and pepper.
- Remove all the meat from the lobster, including the claws, and retain the shells for serving. Cut the meat into bite sized chunks. Place the meat into the whiskey sauce and mix through.
- Put the shells back into the pot of hot water for a few minutes to rinse. Take them out and put on plates, spoon the lobster and whiskey sauce into the shells and serve hot on warmed plates with the fennel and potatoes.
