Special Occasions Recipes - Dublin Lawyer Recipe

Ingredients

Serves 2

• 1 live lobster, approximately 1 kg/2 lb

• 50 g/2 oz butter

• 1 small onion, finely chopped

• 4 tablespoons Irish whiskey

• 150 ml/1/4 pint double cream

• 1 teaspoon prepared English mustard

• 1 teaspoon lemon juice

• salt and pepper

To garnish:

• watercress sprigs

• lemon wedges

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Method:

1. Plunge the lobster, head first, into fast boiling salted water for 2 minutes. Remove and hold under cold running water to stop the cooking.

2. Set the lobster on a chopping board, upside down, and cut in half lengthways. Discard the stomach sac in the head, the feathery gills and the dark intestinal vein running down the centre of the tail.

3. Remove the meat from the shells and cut into chunks. Crack the claws and remove the meat. Place the body shells into a very low oven to keep warm.

4. Heat the butter in a large frying pan and fry the onion until soft. Add the lobster meat and fry until just cooked, then add the coral and green liver from the head.

5. Warm the whiskey, pour over and carefully ignite with a lighted taper. When the flames have died down add the rest of the ingredients and mix well. Put the lobster meat in the warmed shells.

6. Boil the liquid to reduce and thicken, pour over the lobster and serve immediately garnished with watercress and lemon wedges.