Monday, 5 December 2011

Hot buttered Lobster with a hint of garlic and orange

If you get fed up of the traditional dry turkey and ham this Christmas, get yourself a few lobsters from your fishmonger or a day boat fisherman and try this one out, fantastic is all i can say..

This is the ultimate dish, simple to prepare, not to many ingredients and a serious taste of more from the food. The secret of this dish is to get your lobster straight from the sea and cook it as quick as possible.
Serves 4
1.8 kg live lobster
Court bouillon
120g of good Irish butter
1 clove of garlic, crushed
1 orange, freshly squeezed

Cook the lobster in the Court bouillon, as soon as it has cooled enough to handle, split them in half and take out all the meat from the claws, body and tail. Cut the meat into chunks.
Heat the lobster shell, melt the butter with the garlic, when it foams add the lobster meat and orange juice and warm through. Spoon the meat into the warmed shell and pour the rest of the melted butter into a ramekin. Eat at once…

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