Dublin Lawyer - cooking recipe

Ingredients

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

Preparation

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