Dublin Lawyer - Lobster Dublin Style With Whiskey and Cream
- Reviews 2
Ready In: 40 mins
Serves: 2
Ingredients
- 1 fresh lobster, about 1 kilo in weight
- 50 g butter
- 4 tablespoons Irish whiskey
- 150 ml double cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon mustard
- salt
- black pepper
Directions
- 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 CAREFULLY set fire to it.
- Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste.
- Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.
- Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad.
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