This is a traditional method of serving lobster which is extremely delicious. If possible make this dish with a raw lobster. Any good fishmongers will have some in stock. If you cant get your hands on a fresh one, a lightly cooked lobster will work just as good.
- Remove all the meat from the lobster, including the claws, and retain the shells for serving. Cut the meat into chunks. Heat the butter until foaming and quickly sauté the lobster chunks in it until just cooked but not coloured.
- 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 back into the half shells and serve hot on warmed plates with separate bowls of the rice and salad.