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.

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