2 lobster tails, or 1 whole lobster
1/4 c butter
1/2 c heavy cream
1/4 c whiskey
1 small garlic clove, minced
salt & pepper
-Start by melting butter in a pan, and add the minced garlic. Sauté until fragrant.
-Add whiskey. Turn off the burner, and light the whiskey on fire. Contrary to popular belief, this does not bun off all of the alcohol. It will burn most of it though.
(Be careful!! Stand back and light the whiskey. Do NOT hover over the pan!)
-After flames have died down, add the lobster and the cream to the pan. Slowly bubble until cream is well incorporate, and until lobster is done.
-Serve in lobster tail shells, and garnish with fresh parsley.
For more photos, stop over at Savory Notes and say HI while you're there! ;)