How Dublin Lawyer got its unusual name is uncertain, but the dish is said to have been prepared in Irish homes for hundreds of years. Of course, lobster used to be more readily available, and was significantly less expensive that it is today.
This dish is a real splurge, but is absolutely worth it! It is a simple dish and can be prepared in just a matter of minutes. Dublin Lawyer makes good use of Irish Whiskey, which, I’m told, has a distinctive taste; since you’ll be spending plenty on lobster anyway, it would be unthinkable to substitute any other type. Jamison Irish Whiskey seems to be the brand most readily available.
If live lobsters are easily obtainable where you live, you’ll want to use them (it’s a little more work to prepare them, but the dish will still be very fast). However, if they aren’t, frozen lobster tails can be purchased at most larger grocery stores, and fish markets. Real Crabmeat (not the fake stuff) may be substituted for the lobster, however, it will be a different dish, so you can’t call it Dublin Lawyer!
Since this dish is very rich, it should be accompanied by simple steamed fresh vegetables and plain mashed potatoes (very Irish) or rice pilaf.
2 Servings
If you are taking the meat from a live lobster or using frozen meat in the shell, save the shell for serving.
1 pound lobster meat
3 tablespoons butter
1/4 cup Irish Whiskey
3/4 cup heavy whipping cream
1 teaspoon freshly squeezed lemon juice
1 teaspoon whole grain mustard
Sea salt
Freshly ground black pepper
Cut the lobster into 1" chunks. Melt the butter in a pan over low heat. Add the lobster chunks and sauté in the butter until the meat is barely cooked through. Take the pan off the heat and add the Irish Whiskey; carefully light it with a long grill lighter or kitchen match. When the flames subside, return the pan to the heat and add the whipping cream. Turn the heat up and bring the mixture to a boil; immediately turn the heat to low and add salt and pepper to taste. If you have saved lobster shells, divide the mixture among the shells; otherwise divide onto two serving plates. Serve immediately.
Note: If you're using the shells, bring a pan of water to a boil and add the shells; immediately drain and keep the shells warm for serving.
Amount Per Serving
Calories 757 Calories from Fat 465
Percent Total Calories From: Fat 62% Protein 26% Carb. 3%
Nutrient Amount per Serving
Total Fat 52 g
Saturated Fat 32 g
Cholesterol 333 mg
Sodium 1655 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 49 g
Vitamin A 43% Vitamin C 1% Calcium 0% Iron 6%
