Move over corned beef... this is my new favorite Irish dish to make! Not only because you get to set it on fire, but it is absolutely delicious. It's a bit plain looking (a plate full of white!), but I was shocked at how flavorful it was. I recommend serving it over Irish Colcannon.
- Remove the lobster from the shell and cut meat into 1 inch chunks.
- Melt the butter in a sauté pan (not a non-stick pan) over medium heat. When the butter has melted, add the minced shallot and sauté for about a minute. Add the lobster meat and cook until it is barely cooked through.
- 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).
- Garnish with scallions and a dash of paprika. Serve hot.