Mint Julep is more than a drink, or a method for cooking lamb. It goes perfectly with freshly cooked lobster. Consider baking with whole lobsters or tails.
- 2 tablespoon butter
- 2 tablespoon minced shallot
- 1 1/2 cup white balsamic vinegar
- 1 cup water
- 3 tablespoon bourbon whiskey
- 2 cup chopped fresh mint leaves
- 1/4 cup white sugar
- 1 tablespoon bourbon whiskey
Melt the butter in a saucepan over medium heat; cook the shallot in the melted butter until softened, about 5 minutes. Pour the vinegar, water, and 3 tablespoons of the bourbon into the saucepan; stir the mint and sugar into the liquid until the sugar is dissolved. Increase the heat to high and bring to a boil; immediately remove from heat and allow the mixture to steep for about 15 minutes. Strain through a fine mesh strainer. Stir 1 tablespoon bourbon into the sauce to finish.
Bake over lobster tails? CLICK HERE for tips on baking whole lobsters >