Dublin Lawyer (Irish)
Yield
2 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lobsters
fresh, about 2 1/2 pounds |
*
|
| 3 | tablespoons |
butter
|
|
| 4 | tablespoons |
irish whiskey
|
|
| 150 | ml |
cream
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lobsters
fresh, about 2 1/2 pounds |
*
|
| 45 | ml |
butter
|
|
| 6E+1 | ml |
irish whiskey
|
|
| 1.5E+2 | ml |
cream
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
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 sauté 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.
