Click on the image, above to submit to Pinterest.
Cornish Buttered Lobster
Cornish Buttered Lobster is a modern English recipe (originating in Cornwall) for a classic dish of lobster meat cooked in butter that's served piled back in the lobster shell. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Buttered Lobster.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
2
Rating: 
Tags : British Recipes
Cornwall is rightly famous for its seafood, particularly the crustaceans. The warm gulf waters surrounding Cornwall means that it has a more diverse range of species and that the native species there grow larger. The lobsters, in particular are large and succulent. To get the most out of them, they should be cooked simply, as here.
Ingredients:
2 lobsters (each about 700g [1 1/2 lbs] apiece), split in half lengthways
lemon juice
75g (3 oz) butter
6 tbsp fresh breadcrumbs
3 tbsp brandy
3 tbsp fresh double cream
salt and freshly-ground black pepper, to taste
pinch of cayenne pepper
slices of lemon, sprigs of dill and parsley, to garnish
Method:
Take each lobster half and remove the stomach and intestines (the dark vein that runs through the body). Now remove the spongy gills.
Extract the meat from the tail then crack the claws and the legs. Take out the claw meat then extract the leg meats with a pin. Remove and reserve the coral (if present), also remove the liver and any soft pink flesh and place these aside. Cut the remaining lobster meat into chunks, drizzle with lemon juice and set aside.
Clean and scrub the lobster shells then place in a warm oven to heat gently. In the meantime, heat 25g of the butter in a pan, add the breadcrumbs and fry gently until toasted. Take off the heat and set aside.
Add the remaining butter to a pan, stir in the lobster meat and fry gently until heated through. Pour the brandy into a ladle, flame it then pour over the lobster and stir to combine. Remove the lobster meat with a slotted spoon and divide between the lobster shells. Place in the bottom of a low oven and set aside to keep warm.
Combine the coral, liver and pink meats in a mortar and pound to a paste. Stir into the remaining pan juices with the cream. Season to taste with salt, black pepper and paprika. Bring just to a boil and cook until thickened then spoon this mixture over the lobster.
Arrange on a serving dish and sprinkle the toasted breadcrumbs over the top. Garnish with the lemon, dill and parsley then serve.
