Dublin Lawyer-A drunken St. Patty’s Day lobster.
Want a good beer pairing to go with this recipe? Click HERE for my pick!
Ever fancied being a lawyer in Dublin? No? Me neither. But you can be as loaded as one with this Dublin Lawyer traditional Irish recipe: lobster in a whiskey cream sauce. Nobody’s sure where the name came from, but I would venture to guess that about 50 drams of whiskey contributed to this nonsensical name.
This recipe is much more fun than the Irish-American corned beef and cabbage PLUS it gives you the excuse to have a bottle of Irish Whiskey in the house. St. Patty’s Day? A bottle of whiskey? That can’t suck.
As my friend, the lobster, shows, this recipe is best made with a fresh lobster. I’m sure you’ve seen the tanks at your grocery store; those work just fine. I just hope that your store clerk doesn’t talk to your lobster like it’s a small child or a puppy. Mine did, and you guys almost got a recipe that used, I dunno, lima beans and corn. Yet, despite the burning image of the lobster struggling into its box while the clerk whispered “come on sweetie pie, get in there you little cutie,” I managed my husband managed to do “the deed” so I could share this good stuff.
Yeah, I'd probably need a shot of whiskey too...
To start, get a large pot, preferably a lobster pot (or a large canning pot.) Put several inches of water in the bottom and bring to a boil. If you’re using a lobster/canning pot, place the lobster on the rack and place in the pot–you’ll be steaming the lobster as opposed to boiling it. Try to keep it out of the water. If that’s not possible, boiling is ok too. For a 2lb. lobster, you’ll steam for about 8-9 minutes. This is a little on the short side but it’s better as the lobster meat will not be cooked the whole way through.
When finished, take it out of the pot and carefully split the lobster in half. With a sharp knife, start at the middle of the base of the tail and work your way to the end. The tail should be split down the middle. Proceed to do the same with the body, carefully splitting it down the middle. You’ll be using both halves to serve in later.
Once split in half, remove all of the meat from the tail and claws. Discard the gunk from the body. Save and clean the shell.
Start your way down at the tail-base, work your way back up through the body, remove meat from the tail.
Ok, now take the lobster meat and cut it into chunks.
Then, melt the butter over medium heat. Once melted, allow it to foam up. Add the lobster and cook until completely cooked through.
In the meantime, heat up the whiskey. Once heated, add to the lobster. Set on fire! Allow flame to die down and then add the cream. Heat through and season.
You can't do this to corned beef and cabbage.
At this point, I like to remove the meat from the sauce so it doesn’t get overcooked. I keep the heat on medium and let the sauce reduce a little: about 1.5 minutes. Keep your eye on it and don’t let it reduce too much or the butter will separate.
Put the meat in the shells you saved from earlier and pour the sauce over the top. Then, get loaded!
Dublin Lawyer: a loaded treat for St. Patty's Day.
Want a good beer pairing to go with this recipe? Click HERE for my pick!
Dublin Lawyer
Yield: 1 serving
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Use about a 2lb. fresh lobster. If unavailable, lobster tails will suffice.
For the whiskey, use Jameson's. Its sweetness works really well with the sweet lobster meat.
Ingredients:
1 2lb.-fresh lobster
6 Tb. butter
1/2 cup Irish whiskey (Jameson's)
1/2 cup heavy cream
salt and pepperDirections:
Steam or boil the lobster, about 8-9 minutes. Remove from pot.
Split the lobster in half, removing meat from tail and claws. Clean the two halves of the body and tail and reserve.
Chop the lobster meat into chunks.
Heat the whiskey over low heat in a small saucepan.
In a large skillet melt the butter over medium heat and bring to a foam.
Add the lobster meat to the butter and heat through.
Add the heated whiskey. Set afire. Allow flame to die down completely.
Add the cream. Heat through.
*If a thicker sauce is desired, remove lobster meat at this point and allow sauce to simmer for about 1.5 minutes
Season with salt and pepper.Serve in the reserved shells.
leigh - What a cool round-up : you've been busy! I might drop y...
Julie M. - Now THAT's my kind of pairing. I saw dark chocolate car...
Liz Hainstock - Sounds great, I'm adding it to the menu Sunday. Happy S...
LIKE. huge like. that looks so freakin good. sauce my face maggie
Maggie replied: — March 16th, 2011 @ 9:11 pm
It is REALLY good. Super easy to make too…any time I find even lobster tails on sale, I’m thinkin’ I’m gonna make this. Gotta get sauced
That sounds delish Maggie! Bet it would be good with big shrimp too.
Maggie replied: — March 16th, 2011 @ 10:01 pm
I think you’re right! I also loved your idea of putting some extra into a puff-pastry shells. Or maybe trying to make some sort of fondue out of it?
Where’s the “Love” button. I need a “Love” button!
Maggie replied: — March 20th, 2011 @ 11:23 am
Thanks, Susan!
Drooling looking at this. May have to go buy a lobster for dinner!
Love the graphics/photos Maggie! Really awesome looking. Yeah, I always say a prayer before I kill crustaceans.
Maggie replied: — March 20th, 2011 @ 11:21 am
Thanks Wylie! I always personally thank them for giving me that evening’s dinner.
Maggie,
This is so simple and sounds so delish. Thanks for the photos of carving up the lobster. I usually cut from the underside; I’m trying it your way next!
Maggie replied: — March 20th, 2011 @ 11:20 am
I’m glad you like it, Adrienne. It is really simple! The hardest part is putting the lid on the pot after doing “the deed.”
Next St. Patrick’s Day, make sure your #lobster is drunk: http://ow.ly/4hFSD
This makes me want to go to law school in Ireland!
Maggie replied: — March 20th, 2011 @ 11:18 am
Ha! The recipe is good, but not THAT good
Unless, of course, that is your dream. 
Thank you for the great pictures!
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