Dublin Lawyer

1. 1

   Remove the lobster from the shell and cut meat into 1 inch chunks.

2. 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. 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. 4

   Garnish with scallions and a dash of paprika. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.