Dublin Lawyer

• 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

1. Remove the lobster from the shell and cut meat into 1 inch chunks.
2. Melt the butter in a saute pan (not a non-stick pan) over medium heat. When the butter has melted, add the minced shallot and saute 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.

lobster, unsalted butter, shallot, irish whiskey, heavy cream, kosher salt, lemon, scallion, paprika

Taken from www.food.com/recipe/dublin-lawyer-437798 (may not work)