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Dublin Lawyer
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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