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Dublin Lawyer
serves
2
about 2-1/2 lb fresh lobster
3
tablespoons butter
4 tablespoons Irish whiskey
150 ml. whipping
cream
salt & pepper
The lobster should be cut in two down the
center.
Remove all the meat from the lobster, including the claws: retain
the shell for serving.
Cut the meat into chunks.
Heat the butter until
foaming and quickly saut the lobster chunks in it, until just cooked but not
colored.
Warm the whiskey slightly, then pour it over the lobster and set
fire to it.
Add cream, mix with the pan juices, and taste for
seasoning.
Put back into the half shells and serve hot.
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