The lobster should be alive prior to cooking. Instructions below.
- Remove meat from the tail, claws, and head, retaining the shell.
- Cut into chunks and heat in the butter over a medium heat (low heat on a campfire or grill) for a few minutes, until cooked. Season to taste.
- Pour the whiskey into the pan and set fire. Once the flame is out, pour in the cream, mixing with the pan's juices. Heat but don't bring to a boil.
- Serve in a half shell.
For the best flavor, kill the lobster just prior to cooking. Plunge a very sharp knife into the cross of the back of the head.