Dublin Lawyer

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Dublin lawyer recipe is a classic Irish dish that combines succulent lobster with a rich and creamy whiskey-infused sauce. This luxurious seafood dish is named after the wealthy lawyers of Dublin who could afford such extravagant ingredients. With its origins dating back to the 19th century, this recipe has stood the test of time and continues to be a beloved favorite. The combination of tender lobster meat, velvety sauce, and the subtle kick of whiskey creates a truly indulgent dining experience.

Keywords: Dublin lawyer recipe, Irish dish, lobster, whiskey-infused sauce, indulgent.

Dublin lawyer recipe details

Dublin lawyer recipe, recipe Rating: 4.5
Number of votes:99

No, I am not making this up! This is a very old Irish recipe for lobster. Somehow the idea of boiling your lawyer (lobster), then flambeeing him before dousing him in cream, is somehow a justice to the world! Not only is the name fun, but it is an excellent recipe which is great when you have a few quid to spare! If I don’t want to go to the hassle of cleaning and boiling the shells, I will sometimes just serve this over toast points, or a pasta of some kind. But the shells make a great presentation!

Ready in: 25 mins

Ingredients

Serves: 2

• 1 fresh lobster (minimum 2 lbs.)
• 4 T. Butter
• 1 clove garlic, minced
• 1 small onion, finely diced
• 2 Shots of Whiskey (preferably Irish!)
• 1/2 C. Heavy Cream

Preparation method

Prep: 5 mins | Cook: 20 mins

1. Cut lobster in half, removing organs and discarding, then removing all meat. Clean shells, then drop the shells into boiling water to clean (about five minutes).
2. Cut meat into large chunks.
3. Heat butter in saute pan until just starting to brown, then add lobster, garlic, and onion. Cook until onions and garlic are soft, and meat is cooked but not coloured. Stir regularly.
4. Add whiskey and set alight. Once alcohol has burned off (when flames are out), add cream. Cook until the cream is heated through.
5. For presentation, return meat with cream sauce to cleaned shell halves.