Title: Dublin Lawyer
Categories: Seafood Main
Yield: 2 Servings

1		Lobster, live, fresh about 3 pounds
4	tb	Butter
1/4	c	Irish whiskey
1/2	c	Heavy cream
		Salt and black pepper to taste
		Cayenne pepper

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.

Source: Irish Country Cooking - Malachi McCormick (c)1988

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