What happens when i soak lobster into whiskey?

So basically my boss asked me to come out with a dish that contains soaked lobster in whiskey if is possible.

My first thought was, the alcohol if not controlled is going to make the lobster meat tough and a with a funky flavor. Right?

If any body has any type of info on this, like how long can i leave ir soaking for, or can i freeze it after? please help meee!!

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