Dublin Lawyer Lobster
Learned this recipe when working in a steakhouse in Dublin.
Found the name amusing and the fact that a lot of our clientele were lawyers figured it would sell like hotcakes and it did. Idiot lawyers.
Nah but for real it is a very tasty dish that people love.
We go with whole lobster here but you can buy lobster meat and mix it with prawns if you really like, as lots of people do but it is much better as a whole lobster.
- 1 lobster, should be about 900g
- 4 tbsp butter
- 225g mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 350ml cream
- 1 tsp cayenne pepper
- 2 tsp paprika
- 60ml Irish whiskey
Serve with cooked rice
- Cut lobster in half.
- Remove organs and discard.
- Remove meat from shell.
- Cut meat into large chunks and set aside.
- Bring a large pot of cold water to the boil on the hob.
- Lob in your lobster shells and leave in boiling water for 5 minutes.
- Remove and set aside.
- Lob your butter in a pan and heat over medium high heat.
- When beginning to brown, add your lobster meat, onion and garlic.
- Stir in your cayenne and paprika.
- Mix well and cook while stirring occasionally for 4 minutes.
- Please do not overcook!
- Remove lobster and set aside.
- Throw in your mushroom slices and toss in the pan for about 8 minutes.
- Add your whiskey, if you haven’t already necked it.
- Use a long bbq lighter and set it on fire.
- Shake your pan for about a minute and the flame should die down.
- If it doesn’t, run, nah just kidding.
- Scrape the bottom of the pan scraping up any bits stuck.
- Add your cream to the pan.
- Simmer for 5-10 minutes and you will see the sauce begin to thicken.
- Throw your lobster meat back in.
- Lobster is already cooked so we're just tossing in the sauce to coat and heat here.
- About 3 minutes or so.
- Served in a nice dish with a side of rice, or on top of rice, whatever.