Dublin Lawyer - Lobster Dublin Style With Whiskey And Cream

1. 1

   Cut the lobster in two down the centre.

2. 2

   Remove all the meat, including the claws, retain the shell for serving.

3. 3

   Cut the meat into chunks.

4. 4

   Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not coloured.

5. 5

   Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.

6. 6

   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.

7. 7

   Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.

8. 8

   Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.