Try this classic dish that has been indulged in by the Irish for more than a century. Laden with Irish whiskey and thick double cream, the Dublin Lawyer is a treat for any seafood lover. It is one of many delightful Irish recipes that you can experiment with in Imen McDonnell’s, The Farmette Cookbook.
Classic Dublin lawyer
The origins of Dublin Lawyer, a rich dish of lobster, cream, and whiskey, are allegedly unknown, but I’m told that this dish has been served around Dublin for at least 150 years. I can testify that it has been served in our house for the last eight.
After tasting this succulent dish at a seafood festival in the eponymous capital city, I vowed to prepare it at home. Now, Dublin Lawyer has become a much requested meal for special occasions —and sometimes just because.
I prefer to serve it with the meat still in the tails, allowing each person to dip the meat into the sauce as they wish.
2x 2lb lobsters, fresh
235ml Irish whiskey
12 tablespoons butter
235ml heavy cream
salt and pepper, to taste
lemon slices, for garnish
chopped parsley, dill or chervil, to garnish
1 Steam or boil the lobsters for about 8-9 minutes. Remove from the pot. Split the lobsters in half. Clean out the top halves of the body, but leave the tail meat intact.
2 Heat the whiskey in a small saucepan over a low heat. In a large skillet, melt the butter over a medium heat until foamy. Add the heated whiskey, and flambé with a kitchen torch. Allow the flame to die down completely before adding the cream. Heat through. Season with salt and pepper.
3 Divide the butter mixture evenly between two dipping bowls, or pour into the cleaned top halves of the lobsters. Serve the lobster with lemon slices and sprinkled with chopped parsley, dill, or chervil.
If a thicker sauce is desired, allow the sauce to simmer for another 2 minutes.
Recipe courtesy of www.bordbia.ie
The Farmette Cookbook by Imen McDonnell published by Roost Books, www.roostbooks.com, RRP £22.
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