Dublin Lawyer

Directions

1. 1
   The book referenced above suggests using a whole lobster, and then cleaning and reserving shells. You get almost the same amount of meat from the large tails; you might want to use two separate tails for this entree.
2. 2
   Lightly boil the lobster.
3. 3
   Cut through the shell and remove meat, cutting into bite-sized pieces; reserve tail shells and keep warm.
4. 4
   Melt the butter in a medium saucepan over low heat. Add the lobster pieces and turn to coat in the butter and heat through.
5. 5
   Warm the whiskey in a separate pan and pour it over the lobster. Carefully set it alight.
6. 6
   Add the cream and heat gently without allowing the sauce to boil; season to taste.
7. 7
   Turn the hot mixture into the reserved shells and serve immediately.