Lobster with carrots and whisky cream sauce
25 min
A sophisticated yet simple dish. I like to use a Scotch whisky that is aromatic with peat and smoke for this dish, which goes really well with double cream.
Yann44
4 people made this
Ingredients
Serves: 4
- 2 tablespoons butter
- 400g baby carrots
- 4 lobster tails
- 50ml whisky
- 100ml double cream
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Heat the butter in a frying pan over medium heat, add the carrots and lobster tails, and cook for 10 minutes, or till carrots are tender and lobster meat is just turning opaque.
- Turn the tails and carrots. Pour in the whisky and double cream and simmer for an additional 5 minutes. Serve straightaway.
