Saw fresh samphire and frozen lobster tails at fish counter, gave me the inspiration to make samphire cream
sauce to serve with lobster tails.
 |
| Lobster in samphire cream sauce |
1. Cook samphire in
butter until soft, add 2 tbsp of Mandarin (or Orange) liqueur, thicken with
cream, no need to season the sauce as samphire is naturally very salty.
2. In high heat, sear
lobster tail in butter, serve with hot sauce.
No comments:
Post a Comment