Dublin Lawyer (Irish)
Submitted by ltoddg
Dublin Lawyer is a classic Irish luxury dish: fresh lobster sautéed in butter, flambéed with Irish whiskey, and finished in cream. Just five ingredients, 40 minutes, and pure indulgence served in the shell.
YIELD
2 servingsPREP
15 minCOOK
20 minREADY
40 minDublin Lawyer is Ireland’s answer to lobster Thermidor, and in many ways it’s even better because it doesn’t try to hide behind a complicated sauce. Five ingredients. That’s it. Fresh lobster, butter, Irish whiskey, cream, and seasoning.
Chunks of lobster meat get a quick sauté in foaming butter, then a splash of warmed whiskey goes in and gets set alight. The flames burn off the alcohol and leave behind a deep, smoky sweetness that coats the meat. A pour of cream pulls the pan juices together into a rich, glossy sauce.
Pile it back into the shells, bring it to the table, and watch the room go quiet.
Chef Tips
- Warm the whiskey gently before adding it to the pan. Cold whiskey won’t ignite easily and you’ll lose the flambé effect.
- Sauté the lobster quickly over high heat. You want it just cooked through, not rubbery. A minute or two per side is enough.
- Use proper Irish whiskey here. It has a smoother, slightly sweeter character than Scotch or bourbon that pairs naturally with the richness of the lobster and cream.
- This is a dish for two and it moves fast. Have everything prepped and within arm’s reach before you start cooking.
Ingredients
Directions
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.
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