Cornish Buttered Lobster

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“Posted for ZWT6 Great Britain leg of tour. The long coast of Cornwall is touched by the Gulf Stream making its warmer waters ideal for lobsters to flourish. A good-quality lobster deserves to be served simply, as in this recipe, so that the full flavor of the flesh can be enjoyed.”
READY IN:
1hr 15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Discard the stomach, the dark vein that runs through the body and the spongy gills from each lobster. Remove the tail meat. Crack open the claws and remove the meat. Scrape the meat from the legs. Sprinkle with lemon juice and cut into chunks.
  2. Reserve the coral (or roe), if present. Reserve the soft pink flesh and green liver, separately.
  3. Scrub the shells in salt water and place in 200F oven to warm.
  4. Melt 1 oz of butter in small frying pan and cook breadcrumbs until brown and crisp. Reserve.
  5. Melt the remaining butter in a pan, add the lobster meat and stir gently until heated through.
  6. Warm the brandy in a ladle (CAREFULLY!), ignite with a taper (CAREFULLY!), and pour (CAREFULLY!), while still flaming, over the lobster. When the flames have gone down, transfer just the lobster meat to the warmed shells and keep in warm oven.
  7. You might want to skip this step if you are skittish about eating the liver. Pound the liver and pink flesh.
  8. Stir into the cooking juices with the cream and cayenne pepper. Boil until thickened and spoon over lobster.
  9. Sprinkle the reserved breadcrumbs over the top. Quickly garnish with the coral, if any, and cucumber, lemon slices and dill sprigs.

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