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.

    4 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 400g baby carrots
    • 4 lobster tails
    • 50ml whisky
    • 100ml double cream

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. Turn the tails and carrots. Pour in the whisky and double cream and simmer for an additional 5 minutes. Serve straightaway.

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