DUBLIN LAWYER RECIPE
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
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
DUBLIN LAWYER
Move over corned beef... this is my new favorite Irish dish to make! Not only because you get to set it on fire, but it is absolutely delicious. It's a bit plain looking (a plate full of white!), but I was shocked at how flavorful it was. I recommend serving it over Irish Colcannon.
Provided by Sommer Clary
Categories Lobster
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Remove the lobster from the shell and cut meat into 1 inch chunks.
- Melt the butter in a sauté pan (not a non-stick pan) over medium heat. When the butter has melted, add the minced shallot and sauté for about a minute. Add the lobster meat and cook until it is barely cooked through.
- Turn the heat off and add the Irish Whiskey, then carefully set fire to it with a long match or grill lighter. When the flames subside, turn the heat back on to high and add the heavy whipping cream. Bring to a boil, immediately turn the heat to low, and add the salt and pepper to taste, as well as a squeeze of lemon juice (to taste as well).
- Garnish with scallions and a dash of paprika. Serve hot.
Nutrition Facts : Calories 806.1, Fat 58.3, SaturatedFat 35.6, Cholesterol 399.3, Sodium 714.1, Carbohydrate 11.7, Fiber 2.7, Sugar 0.3, Protein 45.9
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