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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the lobster in two down the centre. | 2. Remove all the meat, including the claws, retain the shell for serving. | 3. Cut the meat into chunks. | 4. Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not coloured. | 5. Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it. | 6. Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste. | 7. Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling. | 8. Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lobster	1			21.8167	0.0	4.6807	0.2125
butter	50			4275.0	196.425	133.575	360.0
irish whiskey	4	tablespoons		-	-	-	-
double cream	150	ml		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.