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"The belly rules the mind."--Spanish Proverb

Lobster in Whiskey Cream Sauce Recipe

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This recipe for Lobster in Whiskey Cream Sauce is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ounces unsalted Irish butter
8 ounces uncooked lobster meat, cut into large chunks
8 ounces raw shrimp, peeled, tailed, and deveined
1/4 cup Irish whiskey
1/4 cup heavy cream
sea salt
ground white pepper
Directions:
Directions:
Heat the butter until foaming in a large skillet set over medium heat. Add the lobster meat and shrimp, and cook for a few minutes, tossing occasionally, until just cooked through. Carefully add the whiskey to the pan and, if you like, tip it towards the fire to ignite (or use a long-nosed lighter). If you don't want to set it on fire, just allow the liquid to bubble until almost evaporated. If you ignited it, once the flame dies out, pour in the cream, and season with salt and pepper. Stir and cook until the cream begins to bubble around the edges, but if the liquid doesn't reduce immediately, lift the seafood out into a serving bowl and set the cream back over the heat to reduce a bit (so that you don't overcook the seafood). Remove from heat and serve. Serve with toasted crusty. Serves 2.
Personal Notes:
Personal Notes:
Traditionally this dish uses all lobster, but I combined it with shrimp to keep it affordable. You can also add crab meat to the mix, or use just one single type (either all lobster, all crab, or all shrimp).

 

 

 

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