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Dublin lawyer (irish)
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| Artist: |
_ |
| Categories: |
Fish, Irish, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Fresh lobster/about 2 ?lb | | 3
| tbsp | Butter | | 4
| tbsp | Irish whiskey | | 150
| ml | Cream | | 1
| | Salt and pepper |
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Procedures:
| 1 | Directions: the lobster should be cut in two down the center. | | 2 | Remove all the meat from the lobster, including the claws: retain the shell for serving. | | 3 | Cut the meat into chunks. | | 4 | Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. | | 5 | Warm the whiskey slightly, then pour it over the lobster and set fire to it. | | 6 | Add the cream, mix with the pan juices, and taste for seasoning. | | 7 | Put back into the half shells and serve hot. | | 8 | ~- |
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