A delicious lobster treat.
- 1 kg live lobster
- 50 g butter
- 1 small onion (finely chopped)
- 4 tblsp irish whiskey
- 150 mlcream
- 1 tsp prepared english mustard
- 1 tsp lemon juice
- sea salt and freshly ground black pepper
- watercress sprigs and lemon wedges to garnish
- Plunge the lobster, head first, into fast-boiling salted water for 2 minutes.
- Remove and hold under cold running water to stop the cooking.
- Put the lobster on a chopping board, upside down, and cut in half lengthways.
- Discard the stomach sac in the head, the feathery gills and the dark intestinal vein running down the centre of the tail.
- Remove the meat from the shells and cut into chunks.
- Crack the claws and remove the meat. Place the body shells in a very low oven to keep warm.
- Heat the butter in a large pan and fry the onion until soft.
- Add the lobster meat and fry until just cooked, then add the coral.
- Warm the whiskey in a ladle and light with a flame – carefully – and pour over the mixture.
- Shake the pan until the flames have died down, and then add the remaining ingredients, mixing well.
- Divide the lobster meat into the warm shells.
- Boil the liquid to reduce and thicken, pour over the lobster.
- Serve immediately, garnished with watercress and lemon wedges.