Journey to the enchanting Dursey Island in Cork and experience a taste of Ireland with this exquisite lobster dish inspired by the Wild Atlantic Way. Complemented by rustic, homemade scones and jam, this recipe captures the vibrant flavors of the Irish coast, perfect for a memorable dining experience.
Ingredients
🦞 1 whole Atlantic lobster, preferably caught fresh or sourced from a reputable seafood supplier
🍋 1 lemon, halved
🧈 2 tablespoons Kerrygold butter
🌿 A sprig of fresh dill
🥄 2 cups Odlums Self Raising Flour
🧈 5 tablespoons Kerrygold unsalted butter, chilled and cubed
🥛 3/4 cup Avonmore whole milk
🍚 2 tablespoons Caster sugar
🍓 1 cup fresh strawberries, hulled and sliced
🍋 1 tablespoon lemon juice
🍚 1/2 cup granulated sugar
Instructions
1- Cooking Lobster:
Fill a large pot with water and bring it to a rolling boil. Carefully place the lobster into the boiling water and cover the pot. Cook for about 8-10 minutes until the lobster turns bright red.
Remove the lobster from the pot and let it cool. Once cooled, halve the lobster and remove the meat from the claws and tail.
Melt the Kerrygold butter in a small saucepan. Squeeze in the juice of half a lemon and stir in the fresh dill.
Drizzle the flavored butter over the lobster meat. Serve immediately with lemon wedges on the side.
2- Baking Scones:
Preheat the oven to 400°F (200°C).
In a large bowl, combine the Odlums Self Raising Flour and caster sugar. Rub in the Kerrygold butter until the mixture resembles coarse crumbs.
Gradually add the Avonmore whole milk, stirring with a wooden spoon until a soft dough forms.
Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thickness and cut into rounds with a fluted cutter.
Place the scones on a baking tray lined with parchment paper. Bake for 12-15 minutes or until golden brown. Allow to cool on a wire rack.
3- Making Jam:
In a medium saucepan, combine strawberries, lemon juice, and granulated sugar.
Cook over medium heat, stirring frequently until the mixture begins to thicken, about 10 minutes.
Remove from heat and allow to cool slightly before serving with the scones.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories per Serving: Approximately 450
Proteins: 25g
Fats: 20g
Carbohydrates: 50g
Equipment: Large pot (Le Creuset Dutch Oven recommended), Saucepan (All-Clad preferred), Wooden spoon, Baking tray, Fluted cutter, Wire rack
Cooking Tips
- Ensure your butter is very cold when making the scones for a flaky texture.
- Taste the jam as it cooks and adjust the sugar level according to your preference.
- If you prefer, use a food processor to cut the butter into the flour for the scones.
#lobster #scones #irishcuisine #atlanticway #cookingjourney
YouTube channel - Hungry: https://www.youtube.com/@HungryLive