Advertisement
Ballymaloe Hot Buttered Lobster
- serves
4
as a main course - Difficulty
Easy
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe