Dublin Lawyer

READY IN: 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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