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  1. Cut lobster tail down the center longways, retain shell for serving. 
  2. Remove meat from the lobster tail and claw. 
  3. Cut lobster meat into chunks. 
  4. Heat butter in a skillet until foaming, and gently sauté lobster meat until slightly cooked. 
  5. Warm the whiskey slightly, then CAREFULLY pour over the lobster and set fire to it. 
  6. Allow flame to die down, then add heavy cream to pan and mix to combine flavors. 
  7. Remove lobster meat and place in the halved shells, then spoon pan sauce over the dish before serving 
  8. Serve with a side of fragrant rice or soda bread and a salad with fresh greens.