Georgian Lanterns at Sunset, Dublin, Ireland
Georgian Lanterns at Sunset, Dublin, Ireland
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Moos, Martin
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Stonewall Kitchen, LLC 

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La Belle Cuisine - More Seafood Recipes

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Fine Cuisine with Art Infusion

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O'Connell Bridge, River Liffy, Dublin, Ireland
O'Connell Bridge, River Liffy, Dublin, Ireland
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Barnes, David
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Dublin Lawyer

A Little Irish Cookbook
by John Murphy, 1986, Chronicle Books

Alibris

"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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