This lobster dish with its delicately flavoured creamy sauce is very quickly made and may be cooked in a chafing dish at the table. Serve Hummer mit Dill (hoo-mer mitt dill) as a luncheon or supper dish when entertaining, with steamed broccoli.
2 lb. cooked lobsters, shells split, claws cracked and grey sac removed
1 oz. unsalted butter
2 shallots, finely chopped
3 tablespoons brandy
3 tablespoons sour cream
3 tablespoons double cream
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon cayenne pepper
Remove the lobster meat from the shells and cut it into 1-inch pieces. Discard the shells. Set the meat aside.
In a medium-sized frying-pan, melt the butter over moderate heat. Add the shallots and fry, stirring occasionally, for 4 minutes or until the shallots are soft but not brown. Add the lobster meat and cook, stirring frequently, for 2 minutes or until it is hot. Remove the pan from the heat. Set aside and keep warm.
In a small saucepan, warm the brandy over moderate heat until it is hot. Remove the pan from the heat and pour the brandy over the lobster mixture. Ignite it, shake the pan gently until the flames die down and return the frying-pan to the heat.
If you are using a chafing dish the brandy may be poured over the lobster while it is heating through and the brandy ignited by tipping the pan to the flame.
Stir the sour cream, cream, dill, parsley, salt, black pepper and cayenne into the lobster mixture. Increase the heat to high and cook until the cream sauce is very hot and just starting to simmer around the edges. Remove the pan from the heat and serve immediately.