Dinner/ Fish and Seafood/ Spring Menu/ St. Patricks Day/ Uncategorized

Dublin Lawyer -Lobster with Irish Whiskey Cream Sauce

Dublin Lawyer is a wonderfully rich and flavorful Lobster recipe that our family considers amazingly decadent Dublin Lawyer combines butter-sauteed lobster meat with Irish Whiskey and rich heavy cream. Traditionally Dublin Lawyer is placed back in the lobster tail– I prefer it out of the shell, and to use the claws as the dramatic center of attention. You can do yours either way you prefer.

 

Dublin LawyerHappy St. Patrick’s Day friends family and fans– I hope you are having a fantastic day fueled by plenty of Guinness Beer and Traditional Irish Masterpieces! As always we want to remind you to drink responsibly while having your wonderful get-together or night out on the town. We LOVE you TOO much for you not to be careful!

 

 

Traditionally this recipe is one of our families St. Patrick’s Day treats, one we savor and have fond memories of the spectacular meal for months.

 

To serve this wonderful recipe we usually serve it with Traditional Soda Bread and a beautiful green vegetable such as asparagus.

 

With that said, on to our lovely St. Patrick’s Day Recipe!

 

 

 

Ingredients needed to make the Dublin Lawyer

  • Eight pounds fresh lobster
  • Eight tablespoons of real butter Butter
  • 1/4 cup Irish whiskey
  • Ten ounces of Heavy Cream
  • Kosher Salt
  • White pepper
  • Fresh parsley, to garnish

 

 

 

5 from 10 votes
Dublin Lawyer
Dublin Lawyer -Lobster with Irish Whiskey Cream Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Dublin Lawyer is a wonderfully rich and flavorful Lobster recipe that our family considers amazingly decadent Dublin Lawyer combines butter-sauteed lobster meat with Irish Whiskey and rich heavy cream.

Course: Main Course
Cuisine: Irish
Keyword: Lobster, Whiskey Sauce
Servings: 4 People
Author: hmccallum
Ingredients
  • 8 pounds Fresh lobster
  • 8 tablespoons Unsalted Butter
  • 1/4 cup Irish whiskey
  • 10 ounces Heavy cream
  • kosher salt, to own taste
  • white pepper, to own taste
  • fresh parsley, to garnish
Instructions
  1. The lobster should be cut in two down the center– then Remove all the meat from the lobster tail and part of the upper part of the claw (except for the lobster claws if you plan on using them as a dramatic placement on serving dish) If you do not wish to do so remove meat from Lobster claws as well. Then roughly dice the lobster meat.
  2. Heat the butter until foaming and quickly sauté the lobster chunks in it until just cooked but not colored.
  3. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, then be sure to taste for seasoning.
  4. Garnish with Parsley then place meat back into the half shells if desired or serve alongside Lobster claws for a more dramatic look.
  5. Garnish with Parsley and serve hot.

 

 

 

 

 

Dublin Lawyer

 

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

Sharing is caring!

17 Comments

  • Reply
    Megan
    March 10, 2016 at 12:52 pm

    How many people does this recipe serve? I’m making this for St. Patrick’s Day this year

    • Reply
      Heidy L. McCallum
      March 10, 2016 at 1:48 pm

      Hi, Megan, 4 to 5 lbs of lobster believe it or not is not very much. Unfortunately because most of a lobster is shell you will figure maybe 3 ppl max. How many will you be serving? The average serving per person should be figured at 1.5 pounds per person.

  • Reply
    homemadefoodjunkie
    January 25, 2015 at 11:49 am

    Lobster, cream and whiskey on fire. I would love to see this dish presented that way. I’m thinking fine dining here. Drama? Oh yeah. Awesome lobster claws!

  • Reply
    KC Kahn the Kitchen Chopper
    January 24, 2015 at 11:58 am

    Love the presentation of your lobster dish! Awesome!

  • Reply
    Libby with Lemony Thyme
    March 18, 2014 at 2:23 pm

    Heidy this is absolutely gorgeous. What a heavenly dish.

  • Reply
    Culinary Flavors
    March 18, 2014 at 12:21 pm

    Ok I have just one thing to say; this is to die for!

  • Reply
    The Foodie Affair
    March 17, 2014 at 10:48 pm

    Such a decadent meal, Heidy! I would much prefer this instead of corned beef and cabbage any day of the week!

  • Reply
    Ronda
    March 17, 2014 at 10:10 pm

    Looks great. I truly and going to try this. Do you think I could do this without Irish Whiskey? I have regular Whiskey or a nice Sherry wine I could substitute bc I don’t keep much alcohol on hand. Thanks so much for all these delicious recipes you share.

    • Reply
      Heidy L. McCallum
      March 17, 2014 at 10:20 pm

      Thank you so MUCH, it was very decadent— and of course the whiskey gave it great flavor !

  • Reply
    auntbeesrecipes
    March 17, 2014 at 9:42 pm

    Oh wow Heidy! This looks AMAZING! It would make a great ‘date night in’ meal! <3

    • Reply
      Heidy L. McCallum
      March 17, 2014 at 10:20 pm

      Thank you! Yes of course it would!!! I think that would be an awesome idea!

  • Reply
    Heidy L. McCallum
    March 17, 2014 at 9:27 pm

    The great thing is you can use your OWN natural resources and it will still taste wonderful !

  • Reply
    Nicole Neverman
    March 17, 2014 at 8:52 pm

    This looks great Heidy! I love how simple the ingredients list is as well. We don’t get the same lobster here in NZ as you guys, we get crayfish which are basically the same without the massive claws! I will try this recipe with crayfish =D

  • Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares