Dublin Lawyer Lobster Dublin Style with Whiskey and Cream
Experience a taste of Ireland’s rich culinary heritage with this indulgent Dublin Lawyer Lobster prepared Dublin-style with Whiskey and Cream. Featuring tender chunks of fresh lobster bathed in a luxurious sauce of Irish whiskey, heavy cream, and velvety Irish butter, this dish is the epitome of refined comfort food. The subtle, smoky kick from the whiskey perfectly complements the richness of the cream, creating a harmoniously balanced flavor profile. Served elegantly in the lobster shells or plated directly, and garnished with fresh parsley and a squeeze of bright lemon, this show-stopping recipe is perfect for a special occasion or a fine dining experience at home. Ready in just 40 minutes, this Irish classic combines simplicity with sophistication, highlighting the beauty of fresh, high-quality ingredients. Whether you're craving a decadent seafood dinner or looking to impress, this creamy lobster masterpiece is bound to steal the show!
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Recipe Information
Ingredients
- 2 pieces Fresh lobster (live, medium size)
- 4 tablespoons Irish butter (unsalted)
- 3 tablespoons Irish whiskey
- 0.75 cup Heavy cream
- 0.5 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
1. Prepare the lobster: Begin by cutting each live lobster in half lengthwise using a sharp knife. Remove the claws, crack them slightly, and extract the meat. Remove the tail meat from the shell and set aside. Keep the shells for presentation or discard if preferred.
2. Chop the lobster meat into bite-sized pieces and set aside.
3. In a large skillet or sauté pan, melt the Irish butter over medium heat until it begins to bubble.
4. Add the chopped lobster meat to the pan and cook for 2-3 minutes, stirring occasionally, until slightly pink and just cooked through. Remove the lobster meat from the pan and set it aside.
5. Carefully add the Irish whiskey to the hot skillet. Allow it to simmer for about 30 seconds to a minute until the alcohol burns off, taking care to avoid any flames.
6. Reduce the heat to low and pour in the heavy cream. Stir well to combine the whiskey and cream, then season with salt and freshly ground black pepper.
7. Allow the sauce to simmer gently for 3-4 minutes, occasionally stirring, until it thickens slightly.
8. Return the lobster meat to the skillet, tossing it gently to coat the pieces in the creamy sauce. Cook for another 2 minutes to ensure the lobster is heated through.
9. To serve, spoon the lobster and sauce back into the cleaned lobster shells (optional) or plate it directly. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
