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1/2 cup (1 stick) unsalted butter, softened
1 teaspoon cayenne
2 teaspoons paprika
1 1/2 cups sliced button mushrooms
1/2 cup sliced scallions
1 pound cooked lobster meat
Salt and freshly ground black pepper
1/4 cup Irish whiskey (recommended: Jameson)
4 cups heavy cream
2 cups hot cooked rice
In a small mixing bowl thoroughly combine softened butter, cayenne pepper, and paprika. In a large deep-sided skillet over medium-high heat, melt the cayenne butter and add the mushrooms, scallions and lobster meat. Saute until mushroom are golden, about 5 minutes, and season with salt and pepper, to taste. Carefully add the whiskey off the heat and cook until almost completely evaporated. Add the cream and reduce until thickened. Serve in large bowls over hot rice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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