DUBLIN LAWYER
Steps:
- Steam lobsters in covered steamer with 2 inches of boiling water for 8 minutes. Break off tails in 1 piece, rinse throughly and reserve. Cut lobster meat into chucks. Melt butter in heavy medium skillet over medium heat. Add lobster and saute 2 minutes. Season with slat and pepper. Pour whiskey into corner of pan, heat briefly and ignite, shaking pan gently until flame subsides. Blend in creme fraiche and warm through. Spoon mixture into reserved tails. Line platter with watercress. Top with lobster tails. Serve immediately.
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