As the scribe for a home chef who loves throwing parties, I am thrilled to share with you a tantalizing seafood recipe that is sure to impress your guests: Dublin Lawyer – Lobster Dublin Style with Whiskey and Cream. This decadent classic Irish dish has been enjoyed for at least two centuries and is perfect for St. Patrick’s Day or any special occasion when you want to impress your guests with your culinary skills.
Fresh lobster baked in cream and Irish whiskey, with sautéed mushrooms, scallions, and a pinch of cayenne pepper, creates a delectable Dublin Lawyer that will transport your taste buds straight to Ireland. The creamy, whiskey-infused sauce perfectly complements the sweet and succulent lobster meat. This recipe thoughtfully balances the flavors of salt, pepper, mustard, and fresh lemon juice throughout, enhancing the delicate notes of lobster without overpowering its natural sweetness.
So grab a large deep-sided skillet, medium-high heat, Irish whiskey and let’s get started on this exceptional dish – Lobster Dublin Style with Whiskey and Cream!
Why You’ll Love This Recipe
Are you ready to indulge in a decadent classic Irish dish with a twist? If so, then you must give the Dublin Lawyer – Lobster Dublin Style With Whiskey and Cream recipe a try! This recipe is thought to be at least two centuries old and has been enjoyed by many for its delectable taste.
What better way to celebrate St. Patrick’s Day, or any special occasion, than with this luxurious meal? The fresh lobster baked in the cream Irish whiskey sauce is sure to make your taste buds do an Irish jig.
The combination of flavorful ingredients such as fresh lemon juice, mustard, scallions, and mushrooms sautéed along with the lobster meat is served in a large deep-sided skillet with a buttery texture that will have you craving more. Not only is it delicious but it’s also versatile enough to be paired with different dinner recipes.
Lastly, the whiskey cream sauce gives this dish an extra kick of flavor that sets it apart from other lobster dishes. So why spend money on dining out when you can easily make this dish in the comfort of your own home? Trust me; this lobster dish will leave a lasting impression on your taste buds and guests alike.
Here’s what you will need to make this decadent classic Irish recipe:
- 2 pounds of fresh lobster meat (cooked)
- 4 tbsp. of butter
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of mustard
- 2 tbsp. of fresh lemon juice
- For the whiskey cream sauce:
- 1 cup of heavy double cream
- 3-4 tbsp. of Irish whiskey
- Salt and pepper to taste
This traditional Irish dish is perfect for a dinner party or any special occasion, especially on Saint Patrick’s Day. The star of the show is undoubtedly the lobster, so make sure to get fresh lobster tails from your local grocery store or fish market. The butter adds richness and flavor to the dish, while the salt, black pepper, and mustard give it a tasty kick. The lemon juice offers a citrusy tang that complements the flavors, so don’t skip this ingredient! If you want to add some extra texture and flavor, you can also sauté some mushrooms and cut up some scallions to mix in with your lobster meat.
To complete this dish, we will be making a whiskey cream sauce that is out of this world! To make this sauce, all you’ll need is heavy double cream, Irish whiskey, salt, and pepper. The rich and creamy sauce pairs perfectly with the delicate flavor of lobster, and the hint of whiskey gives it an unmistakable kick.
The Recipe How-To
Here’s how to make my decadent classic Dublin Lawyer dish. This recipe takes at least two centuries of old Irish recipe thought and transforms it into a mouth-watering prison meal. Start by gathering all the necessary ingredients, including fresh lobster meat or lobster tails, a cup of heavy cream, Irish whiskey, butter, scallions, mushroom, mustard powder, lemon juice, salt, black pepper, and cayenne pepper.
Melt 2 tablespoons of butter in a large deep-sided skillet over medium-high heat. Add 1/4 teaspoon of cayenne pepper and cook for about 30 seconds to infuse the butter with the spice.
Add 1 cup of sliced mushrooms and two sliced scallions to the pan. Sauté them for about five minutes until they are golden brown and tender.
Add 1 pound of cooked lobster meat to the skillet, and stir it into the mushrooms and scallions.
Next, add 1 tablespoon of mustard powder, 1 teaspoon of fresh lemon juice, 1/4 teaspoon of salt, and a generous pinch of black pepper to the pan. Stir everything together so that the spices are distributed evenly throughout the dish.
Pour in 1/2 cup of Irish whiskey and let it simmer for a minute or two until most of the liquid has evaporated.
Lower the heat and pour in double cream (heavy cream) (about 10%-15% milk fat) then gently stir it into the lobster mixture until everything is well combined.
Let the mixture simmer for another couple of minutes until the sauce thickens up and starts to coat the back of your spoon.
Once you’ve finished cooking everything up together in the skillet then transfer it onto serving plates or bowls.
This dish will make anyone feel like they’re sitting in an Irish pub celebrating St. Patrick’s Day with friends. Serve it with white rice or some crusty bread on the side and pair it with your favourite white wine or beer!
Substitutions and Variations
There are a plethora of substitutions and variations that can be applied to this decadent classic Irish recipe. One simple option is to substitute the lobster meat with shrimp or cooked lobster tails, creating a similar buttery and rich texture. Additionally, for those who prefer not to use alcohol in their dishes, the whiskey can be substituted with a tablespoon of white vinegar or apple cider vinegar.
To give this recipe a unique twist, consider adding some extra ingredients such as diced tomatoes, sweet peppers or chili flakes for a touch of spice. Vegetarians may want to try substituting the lobster with vegetables such as mushrooms, eggplants or potatoes.
The cream sauce may also be adjusted depending on preference with double cream, heavy cream or whipping cream all making perfect substitutes for the dish. Alternatively, there is also the option to replace the whiskey with another spirit such as brandy, cognac or bourbon for an entirely different interpretation of this classic Irish dish.
Regardless of your substitution choices, make sure not to stray too far from the basic recipe thought – at least two centuries old – which makes Lobster Dublin style one of the most beloved dishes in Irish pubs today.
Serving and Pairing
Now, let’s talk about how to serve and pair this delectable Dublin Lawyer lobster dish. The rich flavors of the whiskey cream sauce and succulent lobster meat make it a meal that you’ll want to enjoy with friends, family or have as dinner when you want to indulge.
To start, I recommend that you serve the Lobster Dublin Style With Whiskey and Cream with some crusty bread or Irish soda bread on the side – this is perfect for soaking up all of the rich and decadent sauce.
This recipe also pairs well with a light green salad or roasted vegetables such as carrots, broccoli or cauliflower. The mild sweetness of these vegetables will balance out the savory flavors of the lobster perfectly.
When it comes to pairing alcoholic beverages with Dublin Lawyer, you will want something that can hold up against the bold flavors of the dish without overpowering it. A chilled glass of Irish whiskey is a traditional and obvious choice. But if you’re not a whiskey drinker, any dry white wine like chardonnay or sauvignon blanc will work amazingly well.
Overall, this decadent classic Irish recipe works best when served as a main course or as an appetizer for larger gatherings. It’s an ideal dish for special occasions such as St. Patrick’s Day, family dinners or even served at an upscale Irish Pub. Just make sure to savor every bite!
Make-Ahead, Storing and Reheating
As someone who loves to throw parties and host dinners, I know how important it is to be able to prep ahead of time to make the night go smoothly. Luckily, this Dublin Lawyer recipe is a perfect candidate for make-ahead preparation.
If you want to get ahead of the game, you can cook the lobster and make the whiskey cream sauce up to a day in advance. Store each component separately in airtight containers in the refrigerator until ready to reheat and serve.
When you’re ready to reheat, cut the cooked lobster meat into bite-sized pieces and add it back into the whiskey cream sauce. Gently reheat on low heat in a saucepan on the stove. Be careful not to overheat as you don’t want the delicate lobster meat to become chewy or rubbery.
I would not recommend freezing the cooked dish as this can negatively affect the texture of both the lobster and the cream sauce.
One tip I have is to make an extra batch of whiskey cream sauce and have it on hand as a dip for shrimp or as a topping for other seafood dishes. It will keep in the fridge for up to 3 days.
Overall, this Dublin Lawyer recipe is a versatile and delicious option for dinner parties or special occasions. With proper storage and reheating techniques, you can ensure your guests will be able to savor this decadent classic Irish dish even if it was prepared earlier in the day.
Tips for Perfect Results
As someone who has cooked Dublin Lawyer many times, I have come to learn a few tips and tricks to get the perfect results every time. Here are some of my favorite tips for making this decadent classic Irish recipe:
1. Use fresh lobster: The freshness of the lobster can make or break your dish. Make sure to get your hands on fresh lobster from a trusted source. Avoid using frozen lobster meat as it can change the texture and flavor of the dish.
2. Keep an eye on the cayenne pepper: Be cautious when adding cayenne pepper to the dish, as it can quickly overpower the flavor. Add just a dash at a time and taste test before adding more.
3. Use double cream: Double cream is thicker than regular cream and adds a richer texture to the dish. Don’t substitute it with single cream or half-and-half.
4. Let the sauce simmer: Allow the whiskey cream sauce to simmer on medium-low heat for at least 10-15 minutes. This will help thicken the sauce and absorb all of the flavors from the ingredients.
5. Don’t overcook the lobster: Lobster meat can become tough if overcooked, so be careful not to cook it for too long. Once the meat turns opaque, it’s cooked and ready to eat.
6. Serve fresh: Dublin Lawyer is best served immediately after cooking while still hot and steamy.
By following these tips, you’ll impress your guests with a succulent dish that will transport them to an Irish pub on St. Patrick’s Day!
In conclusion, the Dublin Lawyer recipe is an absolute must-try for all seafood lovers out there. With its decadent classic Irish recipe thought to be at least two centuries old, you’re guaranteed to enjoy every bite of this lobster dish. The creamy blend of butter, double cream, and whiskey adds a rich and robust flavor that combines perfectly with the tender lobster meat.
This dish is perfect for dinner parties or when you want to impress your guests with your culinary expertise. With our step-by-step guide, substitutions, and make-ahead tips, you can prepare this dish easily and still have time to enjoy the company of your guests.
To add a twist to this classic lobster dish, try serving it with roasted vegetables or potato wedges. Pair it with a glass of white wine or even Irish whiskey for an authentic experience. Trust me; you won’t regret trying the Dublin Lawyer recipe!
Dublin Lawyer - Lobster Dublin Style With Whiskey and Cream Recipe
- 1 fresh lobster, about 1 kilo in weight
- 50 g butter
- 4 tablespoons Irish whiskey
- 150 ml double cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon mustard
- black pepper
- 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.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!