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Lobster Dublin Lawyer

Ready In: 60 Minutes

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Serves 4

Cook the lobster in boiling water to cover for 5 minutes. Split the lobster in half, remove the meat, and reserve the body.
Heat the butter in a heavy pan until frothy. Add the shallot and scallops and sauté for 2 to 3 minutes. Pour in the wine and steam briefly.
Add the lobster meat and heat thoroughly. Add the whiskey, let it warm, and ignite. When the flames die down, add the heavy cream and reduce but do not boil.
Just before serving, add the garlic butter and cook until it has melted. Place the body cavity halves on two plates, fill with the scallops and lobster, and cover with the sauce. Serve with rice or pasta.