Ingredients

4 Rock lobster tails, fresh or frozen

1 tbsp Butter

1 tbsp Chopped spring onions, white part only

1/2 tsp Salt

1/4 tsp Pepper

2 tbsp Whiskey

2 tbsp Sherry

2 tbsp Brandy

1/2 cup double cream

1 tbsp Beurre Manie *see below

Method

* Recipe for "Beurre Manie" is found in our Sauces and Dressings Section

Cut lobster tails into pieces 2-inches long.

In a large heavy pan heat 1 tbsp butter.

Add scallion and cook for 2 minutes without allowing scallion to brown.

Add lobster and cook briskly until shell turns red.

Add salt, pepper, whiskey, sherry, and brandy.

Cook over high heat for 5 minutes, or until liquid is reduced to half the original volume.

Lower heat.

Stir in cream.

Bring slowly to boil.

Cover and simmer gently for 10 minutes.

Remove lobster to heated serving dish and keep warm.

Add Beurre Manie to pan and cook for a few seconds, until liquid thickens.

Pour over lobster.

Serve hot.

Cooks Comments and Tips

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