No, I am not making this up! This is a very old Irish recipe for lobster. Somehow the idea of boiling your lawyer (lobster), then flambeeing him before dousing him in cream, is somehow a justice to the world! Not only is the name fun, but it is an excellent recipe which is great when you have a few quid to spare! If I don't want to go to the hassle of cleaning and boiling the shells, I will sometimes just serve this over toast points, or a pasta of some kind. But the shells make a great presentation!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut lobster in half. Remove organs and discard; remove meat. Cut into large chunks and set aside. Bring a large pot of water to a boil; drop in lobster shells to clean, about 5 minutes. Set aside.

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  • Heat butter in a skillet over medium heat until just beginning to brown, 3 to 4 minutes. Add lobster meat, onion, and garlic; cook and stir until onions and garlic are softened, and meat is cooked through but not colored, about 5 minutes.

  • Stir in whiskey and set on fire carefully with a lighter. Add cream once alcohol has burned off, or when flames are out. Cook until cream is heated through, 3 to 4 minutes more. Return meat and cream sauce to cleaned shell halves to serve.

Cook's Note:

You can also use a larger lobster for this recipe (it is a minimum of 2 lbs).

Nutrition Facts

438 calories; protein 37.3g 75% DV; carbohydrates 5g 2% DV; fat 23.6g 36% DV; cholesterol 198.7mg 66% DV; sodium 766.5mg 31% DV. Full Nutrition
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