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Friday, March 17, 2017

Dublin Lawyer (Lobster in Whiskey Cream Sauce) | #FishFridayFoodies

Dublin Lawyer (Lobster in Whiskey Cream Sauce)
Dublin Lawyer (Lobster in Whiskey Cream Sauce)
Welcome to the March installment of Fish Friday Foodies, where a group of bloggers gets together to share fish and seafood recipes. I'm hosting this month, and since today is St. Patrick's Day, I asked everybody to create Irish recipes, or recipes with an Irish lean.

Now, I love all sorts of Irish fish stews and fried fish, and when I was there, I ate smoked fish almost every morning for breakfast. But I wanted to make something that I hadn't tried before, so I started searching for something I'd never heard of before. That's when I came across a lobster dish called Dublin Lawyer.

The name got me, of course. Where the name for Dublin Lawyer gets its origins is up for grabs, but I'm guessing it has something to do with the fact that lawyers are often regarded as rich bottom-feeders (lobsters are bottom-feeders, in case you didn't get the reference) who like to drink. Not saying they are, but that's definitely the stereotype.
Dublin Lawyer (Lobster in Whiskey Cream Sauce)
Although rich and delicious, it's super simple and really fast to prepare. Traditionally, it seems like it was made using only lobster meat, but I found all sorts of variations on the internet that used shrimp or crab, as well.  While I would have loved to have used all lobster, that just wasn't in my budget this around, so I used half lobster and half shrimp.

While I thought both were delicious in the sauce, there's just something magical about the sweetness of lobster in the rich, whiskey-laced cream sauce. That sauce! While many recipes I came across served it over or beside rice or pasta, I used toasted bread to soak up the sauce at the bottom of the bowl (and it was just as heavenly as the first bite).
Dublin Lawyer (Lobster in Whiskey Cream Sauce)
Fish Friday Foodies is a group of bloggers, led by Wendy from A Day in the Life on the Farm, who want to add more fish and seafood to their diets.

Search hashtag #FishFridayFoodies on the third Friday of every month to see recipes based on the monthly theme.

This month's theme, Irish Fish & Seafood Recipes, which I'm hosting right here!
 Check out all of the delicious offerings below the recipe.

yield: serves 2print recipe
Dublin Lawyer (Lobster in Whiskey Cream Sauce)

Dublin Lawyer (Lobster in Whiskey Cream Sauce)

prep time: 10 MINScook time: 6 MINStotal time: 16 mins
Traditionally made with only lobster in whiskey cream sauce, this version also uses shrimp to make it a little more affordable.


  • 2 ounces unsalted Irish butter
  • 8 ounces uncooked lobster meat, cut into large chunks
  • 8 ounces raw shrimp, peeled, tailed, and deveined
  • 1/4 cup Irish whiskey
  • 1/4 cup heavy cream
  • sea salt
  • ground white pepper


  1. Heat the butter until foaming in a large skillet set over medium heat. Add the lobster meat and shrimp, and cook for a few minutes, tossing occasionally, until just cooked through.
  2. Carefully add the whiskey to the pan and, if you like, tip it towards to fire to ignite (or use a long-nosed lighter). If you don't want to set it on fire, just allow the liquid to bubble until almost evaporated. If you ignited it, once the flame dies out, pour in the cream, and season with salt and pepper. Stir and cook until the cream begins to bubble around the edges, but if the liquid doesn't reduce immediately, lift the seafood out into a serving bowl and set the cream back over the heat to reduce a bit (so that you don't overcook the seafood).
  3. photo of the whiskey ignited
  4. Remove from heat and serve. I like it with toasted slices of bread, but you could serve it over pasta or alongside rice, as well.
  5. Serve with toasted crusty bread slices.
  1. Traditionally this dish uses all lobster, but I combined it with shrimp to keep it affordable. You can also add crab meat to the mix, or use just one single type (either all lobster, all crab, or all shrimp).
Created using The Recipes Generator

More Irish (and Irish Inspired) Fish and Seafood Recipes:

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