- 1 (2 pound) fresh lobster
- 4 tablespoons butter
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 3 fluid ounces Irish whiskey
- Cut lobster in half. Remove organs and discard; remove meat. Cut into large chunks and set aside. Bring a large pot of water to a boil; drop in lobster shells to clean, about 5 minutes. Set aside.
- Heat butter in a skillet over medium heat until just beginning to brown, 3 to 4 minutes. Add lobster meat, onion, and garlic; cook and stir until onions and garlic are softened, and meat is cooked through but not colored, about 5 minutes.
- Stir in whiskey and set on fire carefully with a lighter. Add cream once alcohol has burned off, or when flames are out. Cook until cream is heated through, 3 to 4 minutes more. Return meat and cream sauce to cleaned shell halves to serve.
06/17/2019
recipepes.com
dublin lawyer, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
