Homard a l’Ecossaise

An unusual and utterly delicious way of serving lobster, Homard a VEcossaise (oh-mahr ah lay-koh-sehz) is flamed zoith

Scotch whisky. This dish may be accom-panied by boiled rice and a colourful tomato salad.

2 x

2 lb. cooked lobsters, shells split, claws cracked and grey sac removed

2 oz. butter small onion, finely chopped

1 teaspoon salt

1 teaspoon black pepper

1 fl. oz. Scotch whisky

4 fl. oz. double cream

1 tablespoon chopped fresh parsley

Remove the lobster meat from the shells and claws and cut it into 1-inch pieces. Reserve the shells.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the onion and fry it, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.

Add the lobster meat, salt and pepper and stir well.

In a small saucepan, gently warm the whisky over low heat. Remove the pan from the heat and ignite the whisky. Pour a it, flaming, into the frying-pan. Cover the pan, reduce the heat to low and cook for 5 minutes.

Stir in the cream and cook, stirring frequently, for 2 minutes, or until the sauce is heated through but not boiling.

Remove the pan from the heat and spoon the mixture into the shells. Sprinkle the top of each with the parsley and serve at once.

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