Dublin lawyer (lobster flambéed in whiskey)

Instructions

1. Plunge the lobsters into boiling salted water for 8 minutes, then remove them and let them cool. Shell the tail and claws and cut the meat into large pieces.
2. Heat the butter and oil in a large frying pan over high heat. Sauté the finely chopped shallot for 2 minutes.
3. Add the lobster meat and sear it for 2 minutes, turning it over, then sprinkle with paprika and cayenne.
4. Off the heat, pour in the whiskey, then return the pan to the heat and carefully flambé until the flames die down.
5. Add the cream, season with salt and pepper and reduce for 3 minutes, stirring. Sprinkle with parsley and serve immediately with pilaf rice.