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Cornish Buttered Lobster
The long coast of Cornwall is touched by the Gulf Stream making its warmer waters ideal for lobsters to flourish. A good-quality lobster deserves to be served simply, as in this recipe, so that the full flavour of the flesh can be enjoyed.

INGREDIENTS: Lobsters - 2 each weighing about 700g (1 lb) split into halves, Lemon juice, Butter - 75g (3 oz), Fresh breadcrumbs - 4 tbsp, Brandy - 3 tbsp, Double cream - 3 tbsp, Cayenne pepper - a pinch, Cucumber twists, lemon slices and dill sprigs - to garnish.

COOKING:1. Discard the stomach, the dark vein that runs through the body and the spongy gills from each lobster. Remove the tail meat. Crack open the claws and remove the meat. Scrape the meat from the legs with a skewer.
2. Cut the meat into chunks, then sprinkle with lemon juice. Remove and reserve the coral, if present. Remove and reserve the soft pink flesh and liver separately.
3. Scrub the shells and place in a low oven to warm. Melt 25g (1 oz) of the butter in a small frying pan, add the breadcrumbs and cook until brown and crisp.
4. Melt the remaining butter in a saucepan, add the lobster flesh and gently stir until heated through.
5. Warm the brandy in a ladle, ignite with a taper and pour, still flaming, over the lobster. When the flames have subsided, transfer the lobster to the warmed shells and keep warm in a low oven.
6. Pound the liver and pink flesh. Stir into the cooking juices with the cream and cayenne pepper. Boil briefly, until thickened, then spoon over the lobster.
7. Sprinkle the fried breadcrumbs over the top. Quickly garnish with the reserved coral, if available, cucumber twists, lemon slices and dill sprigs.