Dublin lawyer

(Serves 4)

If you’re feeling particularly rich, use the meat from a freshly cooked lobster. If not, large prawns will do nicely.

36 large headless tiger prawns, defrosted if frozen
50 g butter
3 tbsps Irish whisky
100 ml cream
Lemon juice
Salt and pepper
1 tbsp chopped parsley

Shell the prawns, leaving the tails on, and have ready four small hot plates. Heat the butter in a wide frying pan until foaming. Add the prawns and toss them in the butter until they turn pink.

Pour over the whisky and ignite it (if using an extractor fan, make sure it’s turned off). When the flames die down, stir in the cream, add the parsley, a squeeze of lemon juice and season with salt and pepper. Let it bubble for two minutes, then divide between the hot dishes and serve with soda bread.