Chef's Special Grilled Lobster with Whisky, Sweet Red Pepper, Red Onion and Cheese Sauce

Fishboxer Chef Gareth from The Dundonnell Hotel

An indulgent lobster recipe that is well worth the effort. Perfect for entertaining.

Ingredients

• 2 cooked whole lobsters (halved lengthways)
• 1 red pepper (chopped)
• Half a red onion (chopped)
• 75g butter
• 40g plain flour
• 80ml good quality whisky
• 410ml milk
• 40g cheddar cheese
• Salt and pepper (to taste)
• 2 tbsp fresh parsley (chopped)
• 150g baby leaf spinach (chopped)

Method

1. Remove the meat from the lobster shells, chop and set aside until required.
2. Place the lobster shells, cut-side up, in a large roasting pan.
3. Melt the butter in a pan over a medium heat until foaming, add the red pepper and onion and cook until soft.
4. Add the flour and cook, stirring constantly, for 1-2 minutes or until mixture bubbles.
5. Remove from the heat and gradually add the whisky, whisking constantly until mixture is smooth (take care not to set it on fire).
6. Gradually add the milk, whisking constantly until smooth and combined.
7. Place the pan over a medium heat and cook, stirring constantly for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon.
8. Add the cheese and stir until it melts.
9. Remove from the heat.
10. Add salt and pepper, to taste.
11. Stir in the parsley, spinach and lobster meat.
12. Spoon the lobster mixture evenly among the shells.
13. Cook under a preheated grill (on high), for 4 minutes or until golden brown.
14. Serve with a portion of homemade chunky chips and a crisp green salad.