1lblobster meatI used a combo of frozen whole lobster meat and a can of frozen lump lobster
1lbshrimpI used size 31-40, peeled and deveined
8ozsliced cremini mushroomsoptional
2cupscreamI used 18%
4cupscooked white rice
Rough chop lobster meat leaving some large chunks intact for garnish.
Melt butter in a large sauce pan over medium high heat. Add lobster and shrimp. Stir in the cayenne and paprika. Saute 3-4 minutes until shrimp turns pink and opaque. Do NOT overcook. Remove seafood and reserve in a separate bowl.
Saute mushroom slices until the release their liquid and dry up again. This may take about 8 minutes.
Add Irish whiskey to the pan. Use a BBQ lighter to set it on fire. Shake pan gently until flames die down. This will only take a minute or so.
Add the cream to the pan. Simmer 5-10 minutes until the sauce starts to thicken. Add the shrimp and lobster meat back in. Stir to coat and heat just long enough for the seafood to heat through – another 3 minutes or so.
Serve over cooked white rice. For each serving position one of the larger lobster pieces on the top of the serving.