Dublin Lawyer - cooking recipe

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
Preparation
    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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