Dublin Lawyer

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Dublin lawyer - about this recipe

Dublin lawyer is the rich Irish seafood dish utilising fresh lobster, cream, whiskey and sometimes mushrooms.

It dates back many hundreds of years to a time when lobster was more plentiful and less expensive than it is today.

The dish can be made with fresh or pre-cooked lobster meat. I have made successful facsimiles of this dish using prawns and crayfish tails.

Servings

Serves 2

Ingredients

• ½ teaspoon paprika powder.
• ½ teaspoon mustard powder.
• 3 tablespoons butter.
• 6 button mushrooms, sliced thinly.
• 4 spring onions, sliced on the diagonal.
• About 450 g (1 lb) of fresh or cooked lobster cut into chunks.
• 4 tablespoons Irish whiskey.
• 150 ml double cream.
• Squeeze of lemon juice.
• sea salt and freshly ground black pepper.

Method

1. Mix the butter, paprika and mustard powder together.
2. Heat the butter in a large frying pan.
3. Sauté the mushrooms for a few minutes until they take a little colour.
4. Add the lobster and spring onions and sauté until the lobster is cooked. This should only take a few minutes.
5. Add the whiskey - if you want to set fire to it, warm it a little first. Cook for a few minutes more.
6. Add the cream heat through, season to taste with salt and pepper.

Serving suggestions

Serve over plain boiled rice, or a mixture of plain boiled rice and wild rice.

Serve in the halved lobster shell if you have it.