Dublin Lawyer Food

DUBLIN LAWYER - LOBSTER DUBLIN STYLE WITH WHISKEY AND CREAM

Steps:

• Cut the lobster in two down the centre.
• Remove all the meat, including the claws, retain the shell for serving.
• Cut the meat into chunks.
• Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not coloured.
• Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.
• Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste.
• Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.
• Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad.

DUBLIN LAWYER

Steps:

• 1. Plunge a sharp knife into the cross on the back of the head. Slice in half lengthwise and crack open the claws.
• 2. Remove all the flesh and cut into large chunks. Keep both halves of the shell for serving.
• 3. Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked. Take care that the butter does not burn.
• 4. Add the whiskey and when it has heated up set light to it. Pour in the cream, heat through and season.
• 5. Serve in the half shells with plainly boiled fine beans.

DUBLIN LAWYER

Steps:

• Remove the lobster from the shell and cut meat into 1 inch chunks.
• Melt the butter in a sauté pan (not a non-stick pan) over medium heat. When the butter has melted, add the minced shallot and sauté for about a minute. Add the lobster meat and cook until it is barely cooked through.
• Turn the heat off and add the Irish Whiskey, then carefully set fire to it with a long match or grill lighter. When the flames subside, turn the heat back on to high and add the heavy whipping cream. Bring to a boil, immediately turn the heat to low, and add the salt and pepper to taste, as well as a squeeze of lemon juice (to taste as well).
• Garnish with scallions and a dash of paprika. Serve hot.

DUBLIN LAWYER

Steps:

• The book referenced above suggests using a whole lobster, and then cleaning and reserving shells. You get almost the same amount of meat from the large tails; you might want to use two separate tails for this entree.
• Lightly boil the lobster.
• Cut through the shell and remove meat, cutting into bite-sized pieces; reserve tail shells and keep warm.
• Melt the butter in a medium saucepan over low heat. Add the lobster pieces and turn to coat in the butter and heat through.
• Warm the whiskey in a separate pan and pour it over the lobster. Carefully set it alight.
• Add the cream and heat gently without allowing the sauce to boil; season to taste.
• Turn the hot mixture into the reserved shells and serve immediately.

IRISH DUBLIN LAWYER

Steps:

• The lobster should be cut in two down the center.
• Remove all the meat from the lobster, including the claws: retain the shell for serving.
• Cut the meat into chunks.
• Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not colored.
• Warm the whiskey slightly, then pour it over the lobster and set fire to it.
• Add the cream, mix with the pan juices, and taste for seasoning.
• Put back into the half shells and serve hot.