Ingredients:

1 live cold water lobster, about 2 lb
4 ounces Irish butter
1/2 cup Irish whiskey
1/2 cup heavy cream
Salt and pepper

Directions:

For best reslts, the lobster must be freshly split, just before cooking. Carefully plunge a sharp chef's knife into the the back of the head. Slice in half lengthwise, through the body and down the length of the tail. Crack the claws. Remove all the flesh and cut into large chunks. Set aside both halves of the shell for serving.

Toss the lobster meat in melted butter over medium heat, stirring ocassionally until cooked. Adjust the heat so that the butter does not brown or burn. Add the whiskey and allow to heat through, about 30 seconds. Carefully ignite the liquid, allowing the flambe to burn itself out. Pour in the heavy cream, heat through and season to taste with salt and pepper.

Serve the lobster meat and cream sauce in the half shells.

(Serves two)

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