Irish Dublin Lawyer Recipes

DUBLIN LAWYER - LOBSTER DUBLIN STYLE WITH WHISKEY AND CREAM

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.

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.

IRISH DUBLIN LAWYER

Steps:

• The lobster should be cut in two down the center.
• Remove all the meat from the lobster, 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 colored.
• Warm the whiskey slightly, then pour it over the lobster and set fire to it.
• Add the cream, mix with the pan juices, and taste for seasoning.
• Put back into the half shells and serve hot.

DUBLIN LAWYER

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.

DUBLIN LAWYER

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.