This classic lobster dish has an Irish whiskey and cream sauce. Serves one as a main course, two as a starter. Recipe courtesy of King Sitric Fish Restaurant, East Pier, Howth, Co Dublin.
- 1 lobster (about 1.5lb/700g in weight)
- a little oil
- 1 wedge of lemon
- 1 tsp dijon mustard
- a generous splash of irish whiskey
- 60 ml cream
- Plunge a live lobster into boiling water for approximately 90 seconds - this will kill the lobster and loosen the flesh from the shell.
- Let the lobster cool.
- Now remove the claws - just tear them gently from the body.
- Remove the rubber bands and break off the knuckles, break them in half and remove the meat with a pick.
- Next place the claw on a chopping board and with the back of a heavy knife crack down on the claw, rotating it all the way - 3 or 4 hits should do the trick.
- Remove the meat.
- Put the lobster on the board and place the tip of the knife just beneath the cross on the lobster’s head. Insert and cut along the tail until you have cut right through same, reverse and continue to cut through to the head.
- Remove the sack and creamy bits at the top of the head, discard. Remove the meat.
- Simply rinse the shells and keep warm. You will notice that the meat is very rare (raw). Cut into small pieces, place in a sauté pan and warm gently with a little oil.
- Add the mustard and lemon juice, stir to blend.
- Add the whiskey and let it flame until it goes out, add the cream, season with pepper only and bring to the boil.
- Let it simmer just enough to reduce the sauce. With a slotted spoon, remove the meat and place into the warmed shells. Pour the sauce on top and serve immediately.