Dublin Lawyer

Lobster isn't cheap, but it's worth it. I'm not sure if this dish is named because it's what lawyers eat in Dublin, or because it's what they'd like to do to lawyers in Dublin.

You occasionally hear that it is necessary to stab the lobster through the brain to kill them ahead of time. The truth is that a lobsters brain is not centralized enough to instantly kill it when you stab its brain, and that it will still feel pain when you put it in the water, so it's probably best to just steam it.

Dublin Lawyer

Prep Time: 30 minutes

Cooking Time: 20 minutes

Dissasembling Lobster to remove meat: 4 years (or maybe 30 minutes)

Serves: 4

Ingredients:

2 1/2 lb lobster

3 tbsp butter

4 tbsp whiskey

5 fl oz cream

salt and pepper

Cooking:

Steam the lobsters first, as directed when you buy them (if not roughly 15-20 minutes for 2 1/2 lbs of lobster) and left them cool. Cut them directly in half with scissors, and remove the claws and legs. Remove every little scrap of meat from the lobsters, and set aside the body and tail shells for later (you can save any spare shell parts for bisque at a later date).

Melt the butter ina pan and warm the lobster meat (you don't want to cook it more, or it will become rubbery), and place it in the shells set aside.

Put the whiskey in a ladel and set it on fire, and then pour it over thr lobster meat.

Heat cream in the same pan you used to warm the meat, an then pour the cream over the lobster meat/shells.

Serve immediately.

Alternate Method:

Cut the lobters in half and remove the meat raw. Melt the butter in the pan and just barely cook it... God luck with the still moving lobsters which will keep moving as you try to cut them in half.