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Grilled Lobster & Monkfish with Brucheen Potatoes

Lobster is one of the Kings of the Sea. Traditionally it has been seen as a top-priced item on menus, but as tastes and trends in Ireland change, lobster is becoming more affordable for customers. Many places are now offering tasty lobster dishes for under €20.
Lobster - King of the Sea!


This is a very simple dish that marries the pink lobster meat with one of my favourite meaty fishes – Monkfish.
Monkfish - A big ugly head that is waste, but the tastiest meat in in tail!
Brucheen potatoes are an old south Donegal classic dish that was once made with duck eggs!

serves 4 people

My Ingredients:
2 Lobsters (500g / 1 lb each)
1 Monkfish tail off the bone ( approx 300g / 1/2 lb fish meat )
1 lemon
25g / 1 oz butter
25g / 1 oz finely chopped onion
1 clove garlic
2 tlspn Jameson Whiskey
120ml / 1/4 cup cream (save 20ml for the champ!)
freshly chopped parsley
ground black pepper

Brucheen Potatoes -

500g / 1 lb peeled potatoes
25g / 1oz butter
the 20ml cream (from above)
25g / 1oz finely chopped spring onions (scallions)
1 whole egg (chicken or duck)
white pepper
sea salt

My Method:
 1. In a large pot bring 8 pints water to the boil with a lid on. Drop in the two Lobsters. Bring back to the boil and Cook for about 12 minutes. Take them out and plunge them into a sink of iced-cold water. This stops them from over-cooking in their own heat or the meat will get tough.

2. Boil the peeled potatoes with a little salt. When boiled, drain well and add the butter, 20ml cream, chopped scallions and a sprinkle of white pepper. Mash well and then cover with a tea-towel and leave them aside until you are ready to serve.

3. Heat a frying pan to medium hot and cut the monkfish into 1/2 chunks. Using half of the butter toss the monkfish pieces in the pan to seal it, drop the heat to low and cook the fish for another 3-4 minutes. Lift out of the pan and leave aside.

4. Cut the Lobsters at the line on the back of the head with a large knife slapping the back of the knife to break clean through the head. Turn them around facing the other way and cut cleanly through to the tail. Throw away the brain and lungs pieces (the mushy green bits towards the head of the lobster). Pull out the tail meat and the meat from the centre of the body. Cut all the lobster meat into bite size pieces.

5. Put rest of the butter, the onions and chopped garlic into the fish pan and cook at medium until soft. Add the whiskey and flame to burn off the alcohol. This keeps the flavour of the fish, onions and whiskey without the bitterness of the alcohol. Add a little ground black pepper, the cream, the parsley and cook down for another 2 odd minutes until the cream has thickened itself into a sauce.

Brucheen Potatoes with a raw egg beaten into it was one of my Mum's favourites!
6. Service Time!
a) Add the raw egg to the hot potatoes and mash well until soft and fluffy. Season with a little salt if needed.
b) Add the Lobster and Monkfish to the same pan and toss them all together in the sauce. Spoon the mixed fish evenly back into the four half-lobster shells and drizzle the sauce over the top. 


That's it ready to go - so serve up and enjoy with your favourite white wine!


zack

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The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.IrishFoodTours.ie

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