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
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