Dublin Lobster
2 servings

1/4 cup (1/2 stick) butter
1/3 cup Irish whiskey
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 pounds cooked lobster meat, cut into 1-inch chunks (see Note)

In a large skillet, melt butter over medium heat, making sure it does not burn.
Stir in whiskey, heavy cream, salt, and pepper; heat until mixture comes to a boil. Add cooked lobster meat, reduce heat to low, and simmer until heated through. Serve in a casserole dish.

You can use either cooked fresh lobster meat that you buy at the fish store or seafood counter of your supermarket; frozen lobster meat, thawed; or you can cook up a 3-pound lobster and remove the meat yourself. It's your choice!