Now, I love all sorts of Irish fish stews and fried fish, and when I was there, I ate smoked fish almost every morning for breakfast. But I wanted to make something that I hadn't tried before, so I started searching for something I'd never heard of before. That's when I came across a lobster dish called Dublin Lawyer.
The name got me, of course. Where the name for Dublin Lawyer gets its origins is up for grabs, but I'm guessing it has something to do with the fact that lawyers are often regarded as rich bottom-feeders (lobsters are bottom-feeders, in case you didn't get the reference) who like to drink. Not saying they are, but that's definitely the stereotype.
While I thought both were delicious in the sauce, there's just something magical about the sweetness of lobster in the rich, whiskey-laced cream sauce. That sauce! While many recipes I came across served it over or beside rice or pasta, I used toasted bread to soak up the sauce at the bottom of the bowl (and it was just as heavenly as the first bite).
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yield: serves 2
Dublin Lawyer (Lobster in Whiskey Cream Sauce)
prep time: 10 MINScook time: 6 MINStotal time: 16 mins
Traditionally made with only lobster in whiskey cream sauce, this version also uses shrimp to make it a little more affordable.
INGREDIENTS:
- 2 ounces unsalted Irish butter
- 8 ounces uncooked lobster meat, cut into large chunks
- 8 ounces raw shrimp, peeled, tailed, and deveined
- 1/4 cup Irish whiskey
- 1/4 cup heavy cream
- sea salt
- ground white pepper
INSTRUCTIONS:
- Heat the butter until foaming in a large skillet set over medium heat. Add the lobster meat and shrimp, and cook for a few minutes, tossing occasionally, until just cooked through.
- Carefully add the whiskey to the pan and, if you like, tip it towards to fire to ignite (or use a long-nosed lighter). If you don't want to set it on fire, just allow the liquid to bubble until almost evaporated. If you ignited it, once the flame dies out, pour in the cream, and season with salt and pepper. Stir and cook until the cream begins to bubble around the edges, but if the liquid doesn't reduce immediately, lift the seafood out into a serving bowl and set the cream back over the heat to reduce a bit (so that you don't overcook the seafood).
- Remove from heat and serve. I like it with toasted slices of bread, but you could serve it over pasta or alongside rice, as well.
- Serve with toasted crusty bread slices.
Notes:
- Traditionally this dish uses all lobster, but I combined it with shrimp to keep it affordable. You can also add crab meat to the mix, or use just one single type (either all lobster, all crab, or all shrimp).
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