aem (a.e.mossberg) (08/13/90)
[from June 30th, 1990 Wine Spectator] 1 shallot, chopped fine 1.5 oz. whiskey 1 cup lobster stock dash lemon juice 4 tbsp butter Saute shallot in small amount of butter. Add whiskey and flame. When flame dies, add lobster stock and lemon juice, and dash of salt. Reduce by half. Add remaining butter and blend 'til mixed. Pour over grilled lobsters.