Dublin Lawyer

• 1 large lobster tail
• 3/4 cup butter
• 1/3 cup Irish whiskey
• 2/3 cup heavy cream
• 1 dash sea salt
• 1 dash pepper

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. Lightly boil the lobster.
3. Cut through the shell and remove meat, cutting into bite-sized pieces; reserve tail shells and keep warm.
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. Warm the whiskey in a separate pan and pour it over the lobster. Carefully set it alight.
6. Add the cream and heat gently without allowing the sauce to boil; season to taste.
7. Turn the hot mixture into the reserved shells and serve immediately.

lobster, butter, irish whiskey, heavy cream, salt, pepper

Taken from www.food.com/recipe/dublin-lawyer-214354 (may not work)