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.
