Recipe#6486

Title: DUBLIN LAWYER (IRISH)

SOAR

      Yield: 2 servings
 
           Fresh lobster/about 2 1/2 lb
      3 tb Butter
      4 tb Irish whiskey
    150 ml Cream
           Salt and pepper
 
  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.