Dublin Lawyer - Lobster Dublin Style With Whiskey And Cream - cooking recipe

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

Preparation

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 saute 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.