Fish and Seafood Recipes - Scotch Lobster

Ingredients                 

• 225 g/8 oz/1 cup wild rice mix

• 75 g/3 oz/1/2 cup unsalted (sweet) butter

• 1 good-sized cooked lobster

• 60 ml/4 tbsp Scotch whisky

• 150 ml/2/3 cup double (heavy) cream

• Salt and freshly ground black pepper

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Method:

1. Cook the rice according to the packet directions. Drain, rinse with boiling water, drain again and return to the pan.

2. Add 25 g/2 tbsp of the butter and toss over a gentle heat. Pile on to warm serving plates.

3. Meanwhile, remove all the meat from the lobster and cut into chunks. Melt the remaining butter in a frying pan (skillet).

4. Add the lobster and cook gently for 2 minutes, stirring. Add the whisky and ignite.

5. Shake the pan until the flames sub­side. Add the cream, a little salt and a good grinding of pepper.

6. Bubble rapidly for 2 minutes until reduced by half. Spoon over the rice and serve straight away.