Description
Dublin Lawyer is an indulgent Irish seafood dish made with lobster and shrimp in a creamy Irish whiskey sauce, served over white rice. Perfect for special occasions, this luxurious recipe combines rich flavors of tender seafood, a smooth sauce, and a hint of spice, making it an unforgettable treat.
Ingredients
- 1 lb lobster meat (mix of lobster and frozen lumps works)
- 1 lb shrimp (size 31-40, peeled and deveined)
- 4 Tbsp butter
- 8 oz sliced cremini mushrooms (optional)
- 2 cups cream (18% works best)
- ½ teaspoon cayenne pepper
- 2 teaspoons paprika
- ¼ cup Irish whiskey
- 4 cups cooked white rice
Instructions
- Rough chop the lobster, leaving large chunks for garnish.
- In a large saucepan, melt butter and sauté lobster and shrimp with cayenne pepper and paprika for 3-4 minutes. Remove seafood and set aside.
- Sauté mushrooms in the same pan until their liquid evaporates (about 8 minutes).
- Add Irish whiskey to the pan and flambé (light the whiskey with a BBQ lighter and let flames subside).
- Pour in the cream, then simmer until the sauce thickens (5-10 minutes).
- Return the seafood to the pan, stir to coat, and heat through.
- Serve over cooked white rice, placing large lobster pieces on top for garnish.
Notes
- Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat on the stove or in the microwave.
- Wine Pairing: A rich Chardonnay or Soave complements the creamy, rich flavors of the dish.
- Make-Ahead Tip: You can prepare the sauce ahead of time and just add the seafood before serving for a faster meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté, Flambé, Simmer
- Cuisine: Irish
