Dublin lawyer (lobster in a whisky and cream sauce)

Guests will often think of lobster as the height of luxury, and it is likely that this dish derived its name from this belief. This is a dish that was often ordered by well-to-do Irish lawyers.

Dublin lawyer (lobster in a whisky and cream sauce)

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canner lobsters 300-400









Irish whiskey



single cream



salt and pepper



ground cayenne pepper



ground paprika

Preparation method

  • Cook the canner lobsters in water seasoned with salt or in a court bouillon. The cooking time is one minute per 100 grams.
  • Remove the lobsters from the liquid and allow the steam to evaporate.
  • Clean the lobster and set aside the meat.
  • Finely chop the shallot and gently fry in the butter.
  • Add the lobster meat.
  • Deglaze with the Irish whiskey and flambé.
  • Mix in the cream and season to taste with the salt and pepper, ground paprika, and a dash of ground cayenne pepper.
  • Serve immediately.

Serving suggestions

  • As a main course served with pilaf rice.
  • As a main dish with a tangy apple and cabbage salad.

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