Lobster with Whiskey Cream Sauce (Irish Dublin Lawyer)

A classic of Irish cuisine, this Dublin Lawyer recipe is packed with powerful flavour and the wealth of Irish tradition. Cream, whiskey and lobster combine to create this treasured recipe. When St. Patrick drove the snakes from Ireland, he wisely left the lobsters.

1 (2½ lb) fresh lobster
3 Tbsp. butter
4 Tbsp. Irish whiskey
heavy cream (150 mL)
sea salt
black pepper, freshly ground

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 coloured.

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.