CORNISH BUTTERED LOBSTER

Preparation Method :

• 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 with a skewer.
• Cut the meat into chunks, then sprinkle with lemon juice.
• Remove and reserve the coral, if present. Remove and reserve the soft pink flesh and liver separately.
• Scrub the shells and place in a low oven to warm. Melt the butter in a small frying pan, add the breadcrumbs and cook until browned and crisp.
• Meanwhile, melt the remaining butter in a medium saucepan, add the lobster flesh and gently stir until heated through.
• Warm the brandy in a ladle, ignite with a taper and pour, still flaming, over the lobster.
• When the flames have subsided, transfer the lobster to the warmed shells, using a slotted spoon, and keep warm in a low oven.
• Pound the liver and pink flesh. Stir into the cooking juices with the cream, a little salt and cayenne pepper and plenty of black pepper. Boil briefly until thickened, then spoon over the lobster.
• Sprinkle the fried breadcrumbs over the top. Quickly garnish with the reserved coral, if available, cucumber twists, lemon slices and dill sprigs.
• Serve it hot.