Recipes LOBSTER HEBRIDEAN One lobster 1/2 stick of unsalted butter(2 oz.) 1 tablespoon Drambuie Liqueur or Glayva 1/4 cup cream Grated Parmesan or Cheddar Cheese
Split the lobster lengthwise and remove meat. Crack claws and extract meat. Chop lobster meat coarsely, approximately 1/2 inch bite size pieces. Melt butter in a saute pan, and saute lobster meat until warm. Pour in Drambuie and carefully flame off the alcohol. Whne flame has gone out, remove the lobster meat and place it inside the two lobster shell halves. Reheat the butter misture and add heavy cream. Heat until reduced to a thick consistency. Pour the cream sauce over the lobster meat in the shels, sprinkle with grated cheese. Broil lobster shells briefly until cheese browns slightly. Serve in shell. Everything except broiling can be done in advance and chilled. Broil immediately before serving.