Irish Dublin Lawyer Recipes
DUBLIN LAWYER
Found this recipe in Irish Food & Cooking by Biddy White Lennon and Georgina Campbell. A good source for modernized traditional Irish "receipts", as my Gran used to call them. The authors write that the unusual name might come from the fact the lawyers are the only ones who can afford this, ha ha. Haven't tried it yet, but sounds so good as an alternative St. Pat's Day Dinner, like when it falls on a meatless Friday! Somehow this doesn't sound like a Lenten meal, though! Perhaps using imitation lobster and the sauce, served over rice or pasta, is another option. If anyone tries this, please post a review.
Provided by Cinnamom in Illinois
Categories Lobster
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- The book referenced above suggests using a whole lobster, and then cleaning and reserving shells. You get almost the same amount of meat from the large tails; you might want to use two separate tails for this entree.
- Lightly boil the lobster.
- Cut through the shell and remove meat, cutting into bite-sized pieces; reserve tail shells and keep warm.
- Melt the butter in a medium saucepan over low heat. Add the lobster pieces and turn to coat in the butter and heat through.
- Warm the whiskey in a separate pan and pour it over the lobster. Carefully set it alight.
- Add the cream and heat gently without allowing the sauce to boil; season to taste.
- Turn the hot mixture into the reserved shells and serve immediately.
Nutrition Facts : Calories 976.9, Fat 98.4, SaturatedFat 62, Cholesterol 291.8, Sodium 598, Carbohydrate 2.3, Sugar 0.2, Protein 2.4
DUBLIN LAWYER - LOBSTER DUBLIN STYLE WITH WHISKEY AND CREAM
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
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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- The lobster should be cut in two down the center– then Remove all the meat from the lobster tail and part of the upper part of the claw (except for the lobster claws if you plan on using them as a dramatic placement on serving dish). If you do not wish to do so, remove meat from Lobster claws as well. Then roughly dice the lobster meat.
- Heat the butter until foaming and quickly sauté the lobster chunks in it until just cooked but not colored.
- Warm the Irish whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, then be sure to taste for seasoning.
- Garnish with Parsley then place meat back into the half shells if desired or serve alongside Lobster claws for a more dramatic look.
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