This dish is delicious and traditional - a happy combination - though its expensive ingredients make it a rare treat rather than an everyday affair.
For the best flavor the fish has to be freshly killed just before cooking.
Featured Pinch Tips Video
- 2 lb lobster
- 1/2 c
- irish whiskey
- whipping cream
- salt and pepper to taste
1Plunge a sharp knife into the cross on the back of the head. Slice in half lengthwise and crack open the claws.
2Remove all the flesh and cut into large chunks. Keep both halves of the shell for serving.
3Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked. Take care that the butter does not burn.
4Add the whiskey and when it has heated up set light to it. Pour in the cream, heat through and season.
5Serve in the half shells with plainly boiled fine beans.