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La Belle Cuisine - More Seafood Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

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"May good luck be your friend in whatever you do,
And may trouble be always a stranger to you."
~ Irish Blessing

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


 

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 O'Connell Bridge, River Liffy, Dublin, Ireland
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A Little Irish Cookbook
A Little Irish Cookbook
by John Murphy, 1986, Chronicle Books

"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 lobster has to be killed just before cooking. Plunge
a sharp knife into the cross of the back of the head. Slice in half lengthwise
and crack open the claws. Remove all flesh and cut into large chunks. Keep
both halves of the shell for serving."

(serves 2)

1 live lobster, about 2 pounds
1/2 cup butter
1/2 cup Irish whiskey
1/2 cup whipping cream
Salt and pepper

Toss the lobster meat in foaming butter over a medium heat for a few minutes, until cooked. Take care the butter does not burn. Add the
whiskey and when it has heated up set fire to it. Pour in the cream,
heat through and season. Serve in the half shells with plainly boiled
fine beans.
 

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