Ingredients
- 1/2 cup unsalted butter
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red cayenne pepper
- 1/2 teaspoon paprika
- 1 pound lobster meat (or langoustine or shrimp, peeled and deveined)
- 1/2 cup Irish Whiskey (I used Jameson)
- 1 cup heavy cream
- 4 tablespoon chopped chives
- 35 ounces cooked rice (4 cups cooked)
How to Make
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Step 1: If you are using lobster, cube meat.
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Step 2: If you are using Jumbo shrimp cube.
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Step 3: In a large metal saucepan over medium-high heat,
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Step 4: Melt butter.
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Step 5: Add lobster, langoustine or shrimp and season with salt, pepper, cayenne and paprika.
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Step 6: Toss in butter and cook.
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Step 7: Should take around 3-4 minutes depending on the size of your seafood.
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Step 8: Remove seafood from pan and reserve on a plate.
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Step 9: Gently add whiskey to pan.
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Step 10: Using a lighter catch whiskey on fire.(im not setting fire to anything just cooking it down ) You can pass this step up and just let the alcohol cook off on its own, give it 7-10 minutes if you decide to go this route before adding the cream.( im adding less whiskey with the cream why would you burn up good whiskey? )
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Step 11: Wait till fire goes out and alcohol is burned off. This should take just a few minutes.
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Step 12: Add cream and simmer for 3-5 minutes or until starts to thicken.
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Step 13: Add seafood back into saucepan and toss to coat.
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Step 14: Spoon rice in bowl and top with a spoonful of seafood.
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Step 15: Top with a sprinkling of diced chives
We hope you enjoy this recipe!
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