Title: Dublin lawyer (irish)
 Categories: Fish, Irish
      Yield: 2 Servings
 
      1 x  Fresh lobster/about 2 1/2 lb
      3 tb Butter
      4 tb Irish whiskey
    150 ml Cream
      1 x  Salt and pepper
 
  The lobster should be cut in two down the center.  Remove all the
  meat from the lobster, including the claws:  retain the shell for
  serving.  Cut the meat into chunks.  Heat the butter until foaming
  and quickly saute the lobster chunks in it, until just cooked but not
  colored.  Warm the whiskey slightly, then pour it over the lobster
  and set fire to it.  Add the cream, mix with the pan juices, and
  taste for seasoning.  Put back into the half shells and serve hot.