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    Ingredients:

  • 1125g (2½lb) fresh lobster
  • 150ml (¼ pint) cream
  • 4 tbsp Irish Whiskey
  • 3 tbsp Irish butter
  • Salt and black pepper


  • Preparation:

    1. Cut the lobster in two down the centre. Remove all the meat, including the claws, retain the shell for serving. Cut the meat into chunks.
    2. Warm the butter over medium heat until foaming and sauté the lobster chunks until just cooked and still pale. Warm the whiskey slightly, pour over the lobster and set fire to it.
    3. Add the cream, mix with the pan juices, and taste for seasoning.
    4. Serve hot in the half shells.


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