Nutritional Info

Nutrition Facts

Serving Size 1 (310g)

Calories 627
Calories from Fat 325 (52%)
Amount Per Serving %DIV
Total Fat 36.1g 56%
Saturated Fat 18g 90%
Monounsaturated Fat 11.9g
Polyunsaturated Fat 6.2g
Trans Fat 0.0g
Cholesterol 263.5mg 88%
Sodium 607.8mg 26%
Potassium 790.1mg 17%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 65.6g 131%

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Recipe Description
This simple, but exquisite serving of lobster that is a favorite in Ireland.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
4   sprigs of watercress
4   lemon wedges
1   lemon, juiced
8 Tablespoon(T)  butter
3   peppercorns
1 Pinch(pn)  bouquet garni
2 1/2 Cup(c)  water
2 1/2 Cup(c)  dry white wine
1   onion, chopped
1   carrot, sliced
2 Pound(lb)  live lobsters


Cover the lobsters with lukewarm salted water in a saucepan. Put the saucepan on a low heat and bring slowly to simmering point. Lobster dies at about 112° F. By this stage the lobsters will be changing color, so remove them and discard all the cooking water. Slice the carrot and onion and put with the wine, fresh water, bouquet garni and peppercorns into a stainless steel saucepan. Bring to a boil. Put in the lobsters and cover with a tight fitting lid. Steam them until the shells have turned red, then remove them from the pot. Strain the cooking liquid and reserve for a sauce. As soon as they are cool enough to handle, split them in half from head to tail, remove the sac which is just in the top of the head and crack the large claws. Extract all the meat from the body, tail and large and small claws. Scrape out all the soft, greenish tomalley (liver) from the part of the shell nearest the head, and put it with the meat into a warm bowl wrapped in a tea towel. Heat the lobster shells. Cut the meat into chunks and melt half the butter. Toss the meat and tomalley in it until the meat is hot. Spoon the meat back into the hot shells. Put the remaining butter into the oven pan, heat and scrape up any bits. Add a squeeze of lemon juice. Pour the the buttery juices into small heated ramekins and serve beside the lobster on hot plates. Garnish with sprigs of watercress. Hot buttered lobster should be eaten immediately.

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