INGREDIENTS

INSTRUCTIONS

(Amounts are approximate:  the above measurement should be increased
or decreased depending on the size of the lobster.  You want about a
cup of sauce per two people.)  Thackeray's original follows: . "You
take a lobster, about three feet long if possible, remove the shell,
cut or break the flesh of the fish in pieces not too small.  Someone
else meanwhile makes a mixture of mustard, vinegar, catsup and lots  of
cayenne pepper. You produce a machine called a "despatcher" which  has
a spirit lamp underneath it that is usually illuminated with  whiskey."
(He appears to be talking about a chafing dish with a  pretty
aggressive flame.) "The lobster, the sauce, and near  half-a-pound of
butter are placed in the despatcher, which is  immediately closed.
When boiling, the mixture is stirred up, the  lobster being sure to
heave about the pan in a convulsive manner,  while it emits a
remarkable rich and agreeable odour through the  apartment. A glass and
a half of sherry is now thrown into the pan,  and the contents served
out hot, and eaten by the company. Porter  (i.e. stout) is commonly
drunk, and whisly-punch afterwards, and the  dish is fit for an
emperor." . Unfortunately the day of inexpensive  three-foot-long
lobsters has passed, even in Ireland (lobsters of  this size are still
taken off the west coast, however).  In modern  terms: Clean and shell
the lobster as indicated above. Mix the  mustard, vinegar, catsup and
cayenne to taste (some people might  prefer to cut the sourness of the
vinegar by substituting a  half-and-half mixture of vinegar and dry
white wine). Melt the butter  in a large saucepan, saute the lobster
briefly in it, not allowing it  to color at all; then add the
mustard/vinegar/cayenne mixture, mix  well, cover, and allow to stew
over medium heat for 15-20 minutes.  Boiled new potatoes would go very
well with this, or baked potatoes,  or plain buttered rice.  Thackeray
and his friends seem to have not  eaten anything else with the dish,
but they seem to have drunk a  great deal;  he remarks in the next
paragraph of the excerpt on ways  to deal with the hangover....  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 586
Calories From Fat: 421
Total Fat: 47.9g
Cholesterol: 407.7mg
Sodium: 1046.7mg
Potassium: 483.7mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 37.9g