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St. Patrick's Day Dublin Style Lobster with Whiskey & Cream



1 fresh lobster
4 tablespoons Irish whiskey
150 ml double cream
1 teaspoon fresh lemon juice
1 teaspoon mustard
black pepper


  • Cut the lobster in two down the centre.
  • Remove all the meat, 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 coloured.
  • Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.
  • 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.
  • Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.
  • Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad.


Source: https://www.food.com/recipe/dublin-lawyer-lobster-dublin-style-with-whiskey-and-cream-288456?photo=cGhvdG8tMzc1MTY5



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