Wednesday 13 December 2017

Recipe of the Day: Oven-baked Lobster with Dalkey Mustard Cream Sauce

Kevin Dundon's Modern Irish Food, published by Mitchell Beazley

Kevin Dundon

This dish is a classic that is as rich and luxurious as it sounds – perfect for a special occasion.

Serves two people


2 lobsters, about 750g (1½lb) each

250g (1¼ cups) mashed potato

50g (4 tbsp) butter

Juice of ½ lemon

for the Mustard Cream Sauce

40g (3 tbsp) butter, cubed

1 tsp Dalkey mustard (or use 
 wholegrain mustard)

4 tbsp white wine

100ml (½ cup) double (heavy) cream

1 tbsp chopped chives

Salt and black pepper



Preheat the oven to 240ºC/475ºF/gas mark 9.

Cook the lobsters in boiling salted water for 2–3 minutes, then plunge into cold water to stop the cooking process. Place on a chopping board and cut in half lengthways along the back. Remove and discard the head meat and pink coral.

Pipe or spoon some mashed potato into the head cavity. Crack the lobster claws with 
a heavy knife or cleaver, then lay the lobsters shell-side down in a roasting dish.

Melt half the butter in a small saucepan over a moderate heat and add the lemon juice. Pour over the lobster tail and potato. Place in the oven and bake for 
12 minutes.

Meanwhile, make the sauce. Melt half the butter in a small frying pan, add the mustard and stir to combine. Pour in the white wine, bring to the boil and then allow the sauce to reduce by half.

Pour in the cream, stir to combine and cook until the sauce further reduces and coats the back of a spoon. Remove from the heat, add the chives and season with salt and pepper to taste. Add the remaining butter and swirl through the sauce until it gets a lovely glossy finish. If the sauce splits, add 
a little more cream to rescue it.

Remove the lobster from the oven, drizzle the cream over the top of the meat and serve immediately.

Extract from Kevin Dundon's new cookbook, Kevin Dundon's Modern Irish Food, published by Mitchell Beazley. Kevin’s cookery show begins on RTE One on Friday 13th September, 8.30pm.

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