4 lobster tails
1/2 c. Scotch whiskey, warmed in saucepan
1 c. cream of mushroom soup with roasted garlic
1 tsp. Worcestershire sauce
1 tsp. Szechuan hot and spicy sauce
1 tbsp. lemon juice
4 tbsp. butter, cut into pieces

Drop lobster tails into large pot of boiling salted water. Return to boil and cook 4 to 5 minutes (no longer). Drain and pour cold water over tails and drain again. With scissors, cut underside of each tail and remove the meat and slice into bite size pieces.

Put lobster in skillet, sprinkle with Scotch and flame over medium heat. Shake pan until flames die down and transfer lobster to a heated pan to keep warm.

Add cream of mushroom, Worcestershire, Szechuan sauce and salt to the pan juices; bring to a boil. Reduce the heat and return lobster to the skillet. Add lemon juice and butter to skillet; stir and it is ready to serve.