2 cooked whole lobsters, halved lengthways.
1 red pepper chopped
Half a red onion chopped
40g plain flour.
80ml good quality whisky.
40g cheddar cheese
Pink Himalayan Salt Flakes & ground white pepper
2 tablespoons chopped fresh parsley
150g chopped baby leaf spinach
Remove meat from lobster shells, chop and set aside until required. Place the lobster shells cut-side up in a large roasting pan. Preheat grill on high.
Melt butter over medium heat add red pepper and onion. Cook until soft. Add the flour and cook, stirring for 1-2 minutes or until mixture bubbles. Remove from heat.
Gradually add the whisky, whisking constantly until mixture is smooth (take care not to set it on fire). Gradually add milk, whisking constantly until smooth and combined. Place over medium heat and cook, stirring constantly for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon. Add the cheese and stir until cheese melts. Remove from heat. Taste and season with salt and pepper. Stir in the parsley, spinach and lobster meat.
Spoon lobster mixture evenly among shells. Cook under preheated grill, for 4 minutes or until golden brown. Remove from heat.
Serve with a portion of homemade chunky chips and a crisp green salad
Thank you to Gareth from Dundonnell Hotel for supplying this recipe