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 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 family’s 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
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Eight tablespoons of real butter Butter
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1/4 cup Irish whiskey
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Ten ounces of Heavy Cream
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Kosher Salt
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White pepper
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Fresh parsley, to garnish
Dublin Lawyer
Ingredients
- 8 pounds Fresh lobster
- 8 tablespoons Unsalted Butter
- ¼ cup Irish whiskey
- 10 ounces Heavy cream
- kosher salt to own taste
- white pepper to own taste
- ¼ cup fresh parsley
Instructions
- 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 Irish 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.
Notes
Nutrition
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2022-2013. 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.
How many people does this recipe serve? I’m making this for St. Patrick’s Day this year
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.
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!
Love the presentation of your lobster dish! Awesome!
Heidy this is absolutely gorgeous. What a heavenly dish.
Thank you Libby, I’m so happy you like it 🙂
Ok I have just one thing to say; this is to die for!
Thank you Katerina! I appreciate you telling me that 🙂
🙂
Such a decadent meal, Heidy! I would much prefer this instead of corned beef and cabbage any day of the week!
Thanks, it was yummy!
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.
Thank you so MUCH, it was very decadent— and of course the whiskey gave it great flavor !
Oh wow Heidy! This looks AMAZING! It would make a great ‘date night in’ meal! <3
Thank you! Yes of course it would!!! I think that would be an awesome idea!
The great thing is you can use your OWN natural resources and it will still taste wonderful !
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