Recipe by Sommer Clary
Move over corned beef... this is my new favorite Irish dish to make! Not only because you get to set it on fire, but it is absolutely delicious. It's a bit plain looking (a plate full of white!), but I was shocked at how flavorful it was. I recommend serving it over Irish Colcannon.
- 1 lb lobster meat (approximately 3-4 tails)
- 4 tablespoons unsalted butter
- 1 shallot, minced (about 1 or 2 TBS)
- 1⁄4 cup good Irish whiskey
- 3⁄4 cup heavy cream
- kosher salt and pepper, to taste
- 1 lemon
- 1 scallion, sliced (green parts only)
Directions See How It's Made
- Remove the lobster from the shell and cut meat into 1 inch chunks.
- Melt the butter in a sauté pan (not a non-stick pan) over medium heat. When the butter has melted, add the minced shallot and sauté for about a minute. Add the lobster meat and cook until it is barely cooked through.
- Turn the heat off and add the Irish Whiskey, then carefully set fire to it with a long match or grill lighter. When the flames subside, turn the heat back on to high and add the heavy whipping cream. Bring to a boil, immediately turn the heat to low, and add the salt and pepper to taste, as well as a squeeze of lemon juice (to taste as well).
- Garnish with scallions and a dash of paprika. Serve hot.