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How to make it

  • Cut the lobster in two down the center.
  • Remove all the meat, including the claws, retain the shell for serving.
  • Cut the meat into chunks.
  • Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked.
  • Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it
  • Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste.
  • Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.
  • OR-I love putting over garlic smashed potatoes with large garlic croutons on the side.

Reviews & Comments 5

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  • sas 9 years ago
    Couple more comments and I'll have to throw a dinner party. Dublin Lobster of course.
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    " It was excellent "
    thegoldminer ate it and said...
    I agree. JJ
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    " It was excellent "
    divaliscious ate it and said...
    Sounds super decadent and extra tasty! I would love to try this...! thanks for sharing, and I love the story behind it too!
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    " It was excellent "
    mishi ate it and said...
    Wow, I've never had lobster prepared this way but I'm willing to try. You've got my 5 forks for sure.
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    " It was excellent "
    mjcmcook ate it and said...
    This recipe is so elegant!
    Who can or wants to wait till St. Patrick's Day
    to enjoy this delightful "5"FORK!!!!! recipe?
    Thank-you so much for sharing!
    ~~~ mjcmcook ~~~
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