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Ballymaloe Hot Buttered Lobster
Preparation info
- serves
4
as a main course - Difficulty
Easy
Appears in
By Darina Allen
Published 2001
One of the most exquisite ways to eat fresh lobster, but for perfection the lobster must come straight from the sea.
Ingredients
1.8 kg 110 g squeeze
Method
Cook the lobsters following the method, steaming them until they are just beginning to change colour and are speckled with red.
As soon as they are cool enough to handle, split them in half and extract all the meat from the body, tail and large and small claws. Scrape out all the soft, greenish tomalley (liver) from the part of the shell nearest the he