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.
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!
Irish Dublin Lawyer Lobster Recipe
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.
Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting from your reliance on nutritional information.
Serving: 0 1 Calories: 340 kcal Carbohydrates: 1 g Protein: 22 g Fat: 25 g Saturated Fat: 16 g Cholesterol: 240 mg Sodium: 553 mg Potassium: 294 mg Vitamin A: 1034 IU Vitamin C: 3 mg Calcium: 136 mg
Dublin Lawyer Lobster 2
© 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.
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I'm a small-town girl from Sunshine State that recently moved to the Memphis area. I adore writing about the wacky history of recipes and sharing our family's cherished handed-down favorites that range from all the Iconic Southern Classics to Traditional Italian-American recipes.For the next dish from my Irish cook up, I present Dublin Lawyer, which I didn’t completely choose just because of its name. Although, admittedly it is a pretty catchy title. I’ve read it has something to do with the original dish, which was a combination of lobster simmered in cream and whiskey, rendering it rich as a Dublin lawyer.
Immigration Lawyer Dublin
This recipe isn’t too complicated, you want to make sure your pan heat isn’t too high as nothing should start to brown. Same with reducing the sauce after you add the cream, just a gentle simmer is the way to go. The speed at which the whiskey lights up still surprised me the second time I made this, so please keep you eyebrows at a safe distance (it does however look super impressive)! The original recipe stated heavy cream, but as the only cream easily available where I live is whipping cream (Schlagsahne – still a complete puzzle to me why a culture with so much cream in their food; Tortes, Kartoffelrahmsuppe, anything involving a mushroom etc. has only one type of cream in their supermarket) I used that, and it still turned out pretty good.
Keep in mind that the quality of this dish will be as good as the prawns you use, and you do want to give them a dry before adding them to the pan so you don’t water down your nicely reduced sauce. I think this goes very well with some fresh Irish soda bread, but we also had colcannon on the Irish evening that soaked up the sauce pretty well too. On two very un-Irish notes, I put a healthy dose of dried chilli in mine because I loved the kick (although I know Irish food is never spicy), and I think a nice fresh green salad would balance out the heaviness of the cream sauce well, but again somewhat nontraditional I believe.
*Please be careful, when you set the whiskey alight, it will go up a lot faster than you think, I do not want anyone to loose eyebrows over this!
Dublin Lawyer !
I say 2-4 servings, as this is not a huge dish, but goes a good bit further when you are bulking it up with a carb to soak up the sauce and maybe some salad or veg on the side.
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This recipe isn’t too complicated, you want to make sure your pan heat isn’t too high as nothing should start to brown. Same with reducing the sauce after you add the cream, just a gentle simmer is the way to go. The speed at which the whiskey lights up still surprised me the second time I made this, so please keep you eyebrows at a safe distance (it does however look super impressive)! The original recipe stated heavy cream, but as the only cream easily available where I live is whipping cream (Schlagsahne – still a complete puzzle to me why a culture with so much cream in their food; Tortes, Kartoffelrahmsuppe, anything involving a mushroom etc. has only one type of cream in their supermarket) I used that, and it still turned out pretty good.
Keep in mind that the quality of this dish will be as good as the prawns you use, and you do want to give them a dry before adding them to the pan so you don’t water down your nicely reduced sauce. I think this goes very well with some fresh Irish soda bread, but we also had colcannon on the Irish evening that soaked up the sauce pretty well too. On two very un-Irish notes, I put a healthy dose of dried chilli in mine because I loved the kick (although I know Irish food is never spicy), and I think a nice fresh green salad would balance out the heaviness of the cream sauce well, but again somewhat nontraditional I believe.
*Please be careful, when you set the whiskey alight, it will go up a lot faster than you think, I do not want anyone to loose eyebrows over this!
Dublin Lawyer !
I say 2-4 servings, as this is not a huge dish, but goes a good bit further when you are bulking it up with a carb to soak up the sauce and maybe some salad or veg on the side.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoPrivacy policy
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