Dublin Lawyer
Ready In: 35 mins
Serves: 2
Ingredients
- 1 large lobster tail
- 3⁄4 cup butter
- 1⁄3 cup Irish whiskey
- 2⁄3 cup heavy cream
- 1 dash sea salt
- 1 dash pepper
Directions
- The book referenced above suggests using a whole lobster, and then cleaning and reserving shells. You get almost the same amount of meat from the large tails; you might want to use two separate tails for this entree.
- Lightly boil the lobster.
- Cut through the shell and remove meat, cutting into bite-sized pieces; reserve tail shells and keep warm.
- Melt the butter in a medium saucepan over low heat. Add the lobster pieces and turn to coat in the butter and heat through.
- Warm the whiskey in a separate pan and pour it over the lobster. Carefully set it alight.
- Add the cream and heat gently without allowing the sauce to boil; season to taste.
- Turn the hot mixture into the reserved shells and serve immediately.
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