Dublin Lawyer
Serves 2
1125g (2½lb) Fresh Lobster
150ml (¼ pint) Cream
4 tbsp Irish Whiskey
3 tbsp Butter
Salt and Black Pepper
Cut the lobster in two down the centre.
Remove all the meat, including the claws, retain the shell for serving.
Cut the meat into chunks.
Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not
coloured.
Warm the whiskey slightly, pour over the lobster and set fire to it.
Add the cream, mix with the pan juices, and taste for seasoning.
Put back into the half shells and serve hot.
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