Dublin Lawyer Recipe

Plunge the lobster into 5 quarts of boiling water, cover and boil for 10-15 minutes depending on size.

Dismember, crack and remove the meat from the lobster. Reserve the shells. Cut the meat into bite sized pieces.

Melt the butter in a large frying pan. Add the lobster and saute it over medium to high heat for 3 to 5 minutes until it is just cooked but no more.

Reduce the heat, add the whiskey and stir in quickly. Slowly pour in the heavy cream, stirring constantly with a wooden spoon. Add the salt and pepper and the cayenne pepper. Cook until mixture begins to bubble (1 to 2 minutes).

Spoon the lobster meat back into the shells and pour sauce over them.