Lobster Flambe

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 tablespoons minced garlic
• Freshly ground black pepper
• 2 (1 1/2-pound) lobsters, cooked, meat removed from the shell, and cut into 1 1/2-inch pieces
• 1 cup vodka
• Salt

1. Heat a large saute pan over medium-high heat.
2. When the pan is hot, add the olive oil.
3. Add the onions and saute until translucent, about 4 minutes.
4. Add the garlic and cook for 1 minute.
5. Season with freshly ground black pepper.
6. Add the cooked lobster meat and saute quickly, just to heat up the meat.
7. Remove the pan from the heat and carefully add the vodka.
8. Return the pan to the heat, ignite the alcohol, and cook until the alcohol burns off and the flames die out.
9. Keep the pan moving throughout this process so nothing burns.
10. Season with salt and serve.
11. Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight.
12. Propane gas torches should only be used in well-ventilated areas.
13. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you.
14. Light the match or lighter and then open the gas valve.
15. Light the gas jet, and blow out the match.
16. Always turn off the burner valve to "finger tight" when finished using the torch.
17. Children should never use a propane gas torch without adult supervision.

olive oil, onion, garlic, freshly ground black pepper, lobsters, vodka, salt

Taken from www.foodnetwork.com/recipes/lobster-flambe-recipe.html (may not work)