This is another recipe I made for my seafood platter it was from a zaar member who had made this for a whole lobster. As I was making this as part of a platter with several dishes I made it with slipper lobster tails. This was an excellent simple way to serve lobster the only change I made was to add some chopped fresh tarragon and I also topped with some Parmesan cheese before browning under the grill. I will be posting more recipes over the next few days for the other recipe I did and for the dipping sauces. If you would like to see the original recipe or others by this chef please click here.

Ingredients

1 Fresh lobster, about 1 kilo in weight
50g Butter

4 Tablespoons Irish whiskey
150ml Double cream
1 Teaspoon fresh lemon juice

1 Teaspoon mustard
Salt
Black pepper

Method

1. Cut the lobster in two down the centre.

2. Remove all the meat, including the claws, retain the shell for serving.

3. Cut the meat into chunks.

4. Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not coloured.

5. Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.

6. Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste.

7. Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.

All Photos taken by me unless otherwise stated.