This dish is delicious and traditional - a happy combination - though its expensive ingredients make it a rare treat rather than an everyday affair. For the best flavor the fish has to be freshly killed just before cooking. Plunge a sharp knife into the cross on the back of the head. Slice in half lengthwise and crack open the claws. Remove all the flesh and cut into large chunks. Keep both halves of the shell for serving.
1 live lobster, about 2 lb
1/2 cup butter
1/2 cup Irish whiskey
1/2 cup whipping cream
salt and pepper
(serves two)
Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked. Take care that the butter does not burn. Add the whiskey and when it has heated up set light to it. Pour in the cream, heat through and season.
Serve in the half shells with plainly boiled fine beans.
Enjoy,
Scott
