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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Move over corned beef... this is my new favorite Irish dish to make! Not only because you get to set it on fire, but it is absolutely delicious. It's a bit plain looking (a plate full of white!), but I was shocked at how flavorful it was. I recommend serving it over Irish Colcannon. Ingredients:
1 lb lobster meat (approximately 3-4 tails) |
4 tablespoons unsalted butter |
1 shallot, minced (about 1 or 2 tbs) |
1/4 cup good irish whiskey |
3/4 cup heavy cream |
kosher salt and pepper, to taste |
1 lemon |
1 scallion, sliced (green parts only) |
paprika |
Directions:
1. Remove the lobster from the shell and cut meat into 1 inch chunks.
2. Melt the butter in a sauté pan (not a non-stick pan) over medium heat. When the butter has melted, add the minced shallot and sauté for about a minute. Add the lobster meat and cook until it is barely cooked through.
3. Turn the heat off and add the Irish Whiskey, then carefully set fire to it with a long match or grill lighter. When the flames subside, turn the heat back on to high and add the heavy whipping cream. Bring to a boil, immediately turn the heat to low, and add the salt and pepper to taste, as well as a squeeze of lemon juice (to taste as well).
4. Garnish with scallions and a dash of paprika. Serve hot.
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