Bring the Perl Brassiere home with this delicious main course.
Preparation Time: 20 minutes
Cooking TIme: 10 minutes
Level of Difficulty: Easy
Servings: 4
Ingredients
4 blue lobsters, live
For the sautéed potatoes
00g potatoes, peeled and boiled
2 tsp olive oil
salt and freshly ground black pepper
6 large shallots, peeled and sliced
4 cloves of garlic, peeled and crushed
40g salted butter
a pinch of fresh parsley, chopped
150ml Irish whiskey
fresh dill, to garnish
Method
Bring a large pan of salted water to the boil and cook the lobsters for 3 minutes. Cool them down under cold running tap water, then cut each of the tails into 5 cylinder shapes, ensuring that the shells remain attached break down the claws and take the flesh out.
Try to get the ratte variety of potatoes - they have a lovely nutty flavour. Slice the boiled potatoes, put them in the olive oil in a nonstick pan and pan-fry them over a moderately high heat. Season and, once they reach a nice golden colour, add the shallots, garlic and pieces of lobster. Toss all the ingredients together for 1 minute and then add the butter and chopped parsley. Add the whiskey and light it, being careful with the flame.
To serve, put everything into a large serving dish, garnish with the dill and breathe in all the delicious smells. Place the serving dish in the centre of the table so that your guests can dig in and help themselves.
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