Method

1. Plunge the lobster, head first, into fast-boiling salted water for 2 minutes.
2. Remove and hold under cold running water to stop the cooking.
3. Put the lobster on a chopping board, upside down, and cut in half lengthways.
4. Discard the stomach sac in the head, the feathery gills and the dark intestinal vein running down the centre of the tail.
5. Remove the meat from the shells and cut into chunks.
6. Crack the claws and remove the meat. Place the body shells in a very low oven to keep warm.
7. Heat the butter in a large pan and fry the onion until soft.
8. Add the lobster meat and fry until just cooked, then add the coral.
9. Warm the whiskey in a ladle and light with a flame – carefully – and pour over the mixture.
10. Shake the pan until the flames have died down, and then add the remaining ingredients, mixing well.
11. Divide the lobster meat into the warm shells.
12. Boil the liquid to reduce and thicken, pour over the lobster.
13. Serve immediately, garnished with watercress and lemon wedges.