Categories: Fish/sea, Irish 
      Yield: 6 servings 
  
      1    Fresh lobster/about 2 1/2 lb      150 ml Cream 
      3 tb Butter                              1    Salt and pepper 
      4 tb Irish whiskey                   
  
  Directions: 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. 
   
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