Fresh lobster, about 2.5 lbs

3 Tbs butter

4 Tbs Irish whiskey

150 ml cream

salt and pepper to taste

Cut the lobster down the centre.
Remove all the meat from the lobster, including the claws.
Keep 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.
Warm the whiskey slightly, then pour over the lobster and set fire to it.
Add the cream, mix with the pan juices, and taste for seasoning.
Put the mixture back into the half shells and serve hot.

Serves 2.