Show: The Best Of
Episode: Pubs
Save Recipe Print
Total:
4 hr 40 min
Prep:
10 min
Cook:
4 hr 30 min
Yield:
4 servings

Ingredients

Stock: 
Sauce: 
Fish: 

Directions

Stock: Cut onions, carrots and celery into chunks. In a stockpot add 2 tablespoons of oil and put on high heat. When the oil is hot put the lobster bodies into the pot and crush. Then add the vegetables and garlic and stir for one minute. Add tomato paste and stir for 2 minutes. Add white wine and let it reduce for 2 minutes or until the alcohol has evaporated. Add water and bring to a boil then simmer for 3 hours. When ready, drain the stock.

Sauce: Dice vegetables, saute and deglaze with Irish whiskey and flambe. Add lobster stock to the pot, bring to a boil and simmer for 1 hour. Add salt and pepper to taste

Fish: Fillet the fish and salt and pepper. Slice potato very thinly (approximately 1/16-inch) starting from the narrow of the potato. Cover the meat side of the fish with the sliced potato, overlapping to resemble scales. In a saute pan, add 2 tablespoons of oil. When hot, add fish potato side down for 2 to 3 minutes until potato gets brown and crisp then turn fish and finish the cooking in the oven for 3 to 4 minutes.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Baked Potato Wedges

Recipe courtesy of Ina Garten

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Beth's Hash-Brown Potato Casserole

Recipe courtesy of Trisha Yearwood

Striped Bass with Mushrooms

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.