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.
Happy 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
Fresh parsley, to garnish
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.
- 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
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.
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, then be sure to taste for seasoning.
Garnish with Parsley then place meat back into the half shells if desired or serve alongside Lobster claws for a more dramatic look.
Garnish with Parsley and serve hot.
© 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.