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1 x Fresh lobster/about 2 1/2 lb 150 ml Cream
3 tb Butter 1 x Salt and pepper
4 tb Irish whiskey
2 servings
The lobster should be cut in two down the center. Remove all the meat
from the lobster, 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 colored. Warm the whiskey
slightly, then pour it over the lobster and set fire to it. Add the
cream, mix with the pan juices, and taste for seasoning. Put back into
the half shells and serve hot.
3 tb Butter 1 x Salt and pepper
4 tb Irish whiskey
2 servings
The lobster should be cut in two down the center. Remove all the meat
from the lobster, 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 colored. Warm the whiskey
slightly, then pour it over the lobster and set fire to it. Add the
cream, mix with the pan juices, and taste for seasoning. Put back into
the half shells and serve hot.
