Irish Dublin Lawyer

1. 1

   The lobster should be cut in two down the center.

2. 2

   Remove all the meat from the lobster, 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 colored.

5. 5

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

6. 6

   Add the cream, mix with the pan juices, and taste for seasoning.

7. 7

   Put back into the half shells and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.