British Recipes | Cornish Buttered Lobster
Locally Caught Fresh Lobster
The coast of Cornwall with its warm waters is an ideal place for lobsters to thrive. Lobster deserves to be served simply, as in this classic Cornish recipe, so that the full flavour of this delicacy can be enjoyed.
Cornish Buttered Lobster
Time to Prepare: 45 minutes.
Time to Cook: 15 minutes.
Great For: Impressing family and friends with your kitchen skills.
Ingredients
- 2 x 700 Gram Lobsters, split into halves
- Lemon juice
- 75 Gram Butter
- 4 Tablespoons of Fresh breadcrumbs
- 3 Tablespoons of Brandy
- 3 Tablespoons of Double cream
- Pinch Cayenne pepper
- Cucumber twists, lemon slices and dill sprigs
Preparation Instructions
- 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 25g of the butter in a small frying pan, add the breadcrumbs and cook until brown and crisp.
- Melt the remaining butter in a 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 and keep warm in a low oven.
- Pound the liver and pink flesh. Stir into the cooking juices with the cream and cayenne 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.
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