Dublin Lawyer Lobster Dublin Style With Whiskey And Cream Recipes

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DUBLIN LAWYER RECIPE



Dublin Lawyer Recipe image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, softened
1 teaspoon cayenne
2 teaspoons paprika
1 1/2 cups sliced button mushrooms
1/2 cup sliced scallions
1 pound cooked lobster meat
Salt and freshly ground black pepper
1/4 cup Irish whiskey (recommended: Jameson)
4 cups heavy cream
2 cups hot cooked rice

Steps:

  • In a small mixing bowl thoroughly combine softened butter, cayenne pepper, and paprika. In a large deep-sided skillet over medium-high heat, melt the cayenne butter and add the mushrooms, scallions and lobster meat. Saute until mushroom are golden, about 5 minutes, and season with salt and pepper, to taste. Carefully add the whiskey off the heat and cook until almost completely evaporated. Add the cream and reduce until thickened. Serve in large bowls over hot rice.

DUBLIN LAWYER - LOBSTER DUBLIN STYLE WITH WHISKEY AND CREAM



Dublin Lawyer - Lobster Dublin Style With Whiskey and Cream image

A decadant classic Irish recipe which is thought to be at least two centuries old; fresh lobster baked with cream and Irish whiskey - delectable! Though no one's absolutely sure where Dublin Lawyer got its name, locals still insist that it's probably because Dublin lawyers had a reputation for being rich and having a lot of whiskey in them! The dish remains simple, quick and easy to make, but delivers on the luxury and romantic meal front! Try this out for St Patrick's Day as a seafood alternative to the usual corned beef and cabbage stew.

Provided by French Tart

Categories     Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 fresh lobster, about 1 kilo in weight
50 g butter
4 tablespoons Irish whiskey
150 ml double cream
1 teaspoon fresh lemon juice
1 teaspoon mustard
salt
black pepper

Steps:

  • Cut the lobster in two down the centre.
  • Remove all the meat, including the claws, retain the shell for serving.
  • Cut the meat into chunks.
  • Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not coloured.
  • Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.
  • Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste.
  • Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.
  • Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad.

Nutrition Facts : Calories 570.2, Fat 49.1, SaturatedFat 30.5, Cholesterol 253.5, Sodium 552.1, Carbohydrate 2.5, Fiber 0.1, Sugar 0.2, Protein 14.3

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