Lobster with Tomato and Whisky

From the chefs at Bridlington Spa.

Ask your fishmonger for lobster tails - this saves you all the trouble of cooking whole lobster. They simply cook with fresh tomatoes for a delicious meal. Serve with lots of crusty bread.

Serves 4

Prep: 10 minutes
Cooking: 25 minutes


A knob of butter
2 large onions, finely chopped
4 lobster tails (from your fishmonger)
1kg fresh tomatoes, cored and quartered
2 tbsp whisky


Cook the onions with the butter in a frying pan over low heat for 8-10 minutes.

Add the tomatoes and Whisky, simmer for 10 minutes and season with salt.

Place the lobster tails on top of the tomatoes and cook for 3 minutes, then turn them over and cook for another few minutes.

Serve immediately with crusty bread.




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