Dublin Lawyer recipe

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Ingredients

1 (2 pound) fresh lobster
4 tablespoons butter
1 small onion, finely diced
1 clove garlic, minced
½ cup heavy cream
3 fluid ounces Irish whiskey

Nutrition Info

438.2 calories
carbohydrate: 5 g
cholesterol: 198.7 mg
fat: 23.6 g
fiber: 0.3 g
protein: 37.3 g
saturatedFat: 14.3 g
servingSize: -
sodium: 766.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut lobster in half. Remove organs and discard, remove meat. Cut into large chunks and set aside. Bring a large pot of water to a boil, drop in lobster shells to clean, about 5 minutes. Set aside.

  2. Heat butter in a skillet over medium heat until just beginning to brown, 3 to 4 minutes. Add lobster meat, onion, and garlic, cook and stir until onions and garlic are softened, and meat is cooked through but not colored, about 5 minutes.

  3. Stir in whiskey and set on fire carefully with a lighter. Add cream once alcohol has burned off, or when flames are out. Cook until cream is heated through, 3 to 4 minutes more. Return meat and cream sauce to cleaned shell halves to serve.

Recipe Yield

4 servings

Recipe Note

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!

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