Tuesday, 21 September 2010

Hot buttery Lobster

Without Men like Martin Simpson of Dunmore East i doubt there would be any Lobsters left off the Waterford Coast. He is a true artisan, passionate, caring and dam good at what he does. I have being buying lobsters from him for many years now and we have built up a good relationship, he knows what i want and goes out of his way to supply me at the Castle.
Some people might think that Lobster is a luxury food but in my opinion we all deserve something luxurious from time to time. So the next time you are walking the pier in Dunmore look out for the small fishermen, get to know them and they will provide you with some of the best shellfish and fish you are likely to find anywhere.
This recipe was first taught to me by Mrs Allen many years ago and all it requires is good Irish butter, a lemon, a lobster, some white wine, and a few herbs.
You will have to dispatch the lobster first by placing it in a large saucepan of cold salted water. Fit a tight lid and turn it on. The lobster will fall asleep in the water and the meat will remain tender.
Once the colour has changed to a bright pink the lobster is ready to be steamed in the wine and herbs for a few minutes. This is worth doing as it will provide another taste to the finished dish. Now all that is left to do, is to remove the meat from the claws and the tail, cut it into bite size pieces and cook in hot butter. Put the meat back in the shell and pour over the butter and serve with a green salad.

Q. tip: a pound and a half lobster is plenty for two people

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