I remember this dish from the 80s in Dublin where if my memory serves me right was made famous in a pub close to the forecourts. Dublin Lawyer is made with lobster, whiskey and cream and the story is its name comes from the fact that lobster, make it “rich as a Dublin lawyer” and only they could afford it.
I’ve never found the exact recipe so the one I use is from my dad that used to also serve it up in Georges Bistro and that we are now serving in The Seafood Café. And being that’s its St Patricks weekend this whisky spiked lobster dish seams perfect for a celebration meal.
Ingredients:
1 lobster, about 1kg, blanched and cut in two down the centre
3 heaped tbsp butter
2 tablespoons of mustard of choice
Splash of best whisky you can spare
150ml cream
Sea salt and freshly ground white pepper
Vintage cheddar
Parsley
Serve With:
lightly dressed crisp salad
Method:
Crispy potatoes topping
Dice your potatoes into small bites
Blanch in boiling water for 2-3 min and allow to cool
Season and crisp in oven with duck fat
For your lobster
Blanch your lobsters for 3 min in heavily salted water
Remove all the meat from the lobster, including the claws, and retain the shells for serving.
Cut the meat into chunks.
Heat the butter with diced shallots and garlic
Add in and sauté the lobster chunks for a min or two
Add large tablespoon of mustard of choice. I love the Irish wholegrain
Deglaze with whisky and add your cream
Reduce till think and silky
Season and finish with parsley and butter
To serve
Add back into the shells
Top with vintage Irish cheddar
Top with crispy onions and place under grill for 3-4 min until golden and bubbling
Serve alongside crisp salad with simple lemon and olive oil dressing
