Best Dublin Lawyer Recipes
DUBLIN LAWYER - LOBSTER DUBLIN STYLE WITH WHISKEY AND CREAM
A decadant classic Irish recipe which is thought to be at least two centuries old; fresh lobster baked with cream and Irish whiskey - delectable! Though no one's absolutely sure where Dublin Lawyer got its name, locals still insist that it's probably because Dublin lawyers had a reputation for being rich and having a lot of whiskey in them! The dish remains simple, quick and easy to make, but delivers on the luxury and romantic meal front! Try this out for St Patrick's Day as a seafood alternative to the usual corned beef and cabbage stew.
Provided by French Tart
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the lobster in two down the centre.
- Remove all the meat, 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 coloured.
- Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.
- Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste.
- Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.
- Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad.
Nutrition Facts : Calories 570.2, Fat 49.1, SaturatedFat 30.5, Cholesterol 253.5, Sodium 552.1, Carbohydrate 2.5, Fiber 0.1, Sugar 0.2, Protein 14.3
DUBLIN LAWYER RECIPE
Steps:
- In a small mixing bowl thoroughly combine softened butter, cayenne pepper, and paprika. In a large deep-sided skillet over medium-high heat, melt the cayenne butter and add the mushrooms, scallions and lobster meat. Saute until mushroom are golden, about 5 minutes, and season with salt and pepper, to taste. Carefully add the whiskey off the heat and cook until almost completely evaporated. Add the cream and reduce until thickened. Serve in large bowls over hot rice.
DUBLIN LAWYER
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!
Provided by wsf
Categories World Cuisine Recipes European UK and Ireland Irish
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 766.5 mg, Sugar 0.8 g
DUBLIN LAWYER
Found this recipe in Irish Food & Cooking by Biddy White Lennon and Georgina Campbell. A good source for modernized traditional Irish "receipts", as my Gran used to call them. The authors write that the unusual name might come from the fact the lawyers are the only ones who can afford this, ha ha. Haven't tried it yet, but sounds so good as an alternative St. Pat's Day Dinner, like when it falls on a meatless Friday! Somehow this doesn't sound like a Lenten meal, though! Perhaps using imitation lobster and the sauce, served over rice or pasta, is another option. If anyone tries this, please post a review.
Provided by Cinnamom in Illinois
Categories Lobster
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- The book referenced above suggests using a whole lobster, and then cleaning and reserving shells. You get almost the same amount of meat from the large tails; you might want to use two separate tails for this entree.
- Lightly boil the lobster.
- Cut through the shell and remove meat, cutting into bite-sized pieces; reserve tail shells and keep warm.
- Melt the butter in a medium saucepan over low heat. Add the lobster pieces and turn to coat in the butter and heat through.
- Warm the whiskey in a separate pan and pour it over the lobster. Carefully set it alight.
- Add the cream and heat gently without allowing the sauce to boil; season to taste.
- Turn the hot mixture into the reserved shells and serve immediately.
Nutrition Facts : Calories 976.9, Fat 98.4, SaturatedFat 62, Cholesterol 291.8, Sodium 598, Carbohydrate 2.3, Sugar 0.2, Protein 2.4
DUBLIN LAWYER
Steps:
- Steam lobsters in covered steamer with 2 inches of boiling water for 8 minutes. Break off tails in 1 piece, rinse throughly and reserve. Cut lobster meat into chucks. Melt butter in heavy medium skillet over medium heat. Add lobster and saute 2 minutes. Season with slat and pepper. Pour whiskey into corner of pan, heat briefly and ignite, shaking pan gently until flame subsides. Blend in creme fraiche and warm through. Spoon mixture into reserved tails. Line platter with watercress. Top with lobster tails. Serve immediately.
DUBLIN LAWYER
Move over corned beef... this is my new favorite Irish dish to make! Not only because you get to set it on fire, but it is absolutely delicious. It's a bit plain looking (a plate full of white!), but I was shocked at how flavorful it was. I recommend serving it over Irish Colcannon.
Provided by Sommer Clary
Categories Lobster
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Remove the lobster from the shell and cut meat into 1 inch chunks.
- Melt the butter in a sauté pan (not a non-stick pan) over medium heat. When the butter has melted, add the minced shallot and sauté for about a minute. Add the lobster meat and cook until it is barely cooked through.
- Turn the heat off and add the Irish Whiskey, then carefully set fire to it with a long match or grill lighter. When the flames subside, turn the heat back on to high and add the heavy whipping cream. Bring to a boil, immediately turn the heat to low, and add the salt and pepper to taste, as well as a squeeze of lemon juice (to taste as well).
- Garnish with scallions and a dash of paprika. Serve hot.
Nutrition Facts : Calories 806.1, Fat 58.3, SaturatedFat 35.6, Cholesterol 399.3, Sodium 714.1, Carbohydrate 11.7, Fiber 2.7, Sugar 0.3, Protein 45.9
DUBLIN LAWYER
This has been posted for play in Culinary Quest - Ireland. Recipe posted from the Appletree Press title: A Little Irish Cookbook This dish is delicious and traditional - a happy combination - though its expensive ingredients make it a rare treat rather than an everyday affair. For the best flavor the fish has to be freshly...
Provided by Baby Kato
Categories Seafood
Time 10m
Number Of Ingredients 5
Steps:
- 1. Plunge a sharp knife into the cross on the back of the head. Slice in half lengthwise and crack open the claws.
- 2. Remove all the flesh and cut into large chunks. Keep both halves of the shell for serving.
- 3. Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked. Take care that the butter does not burn.
- 4. Add the whiskey and when it has heated up set light to it. Pour in the cream, heat through and season.
- 5. Serve in the half shells with plainly boiled fine beans.
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