Servings: 0
Ingredients
- 1 lb shrimp peeled and deveined or lobster meat
- 4 tbsp unsalted Irish butter
- 2 tbsp shallots finely chopped
- 2 cloves garlic minced
- 2 tsp paprika
- Dash of cayenne pepper or a bit more if you like a kick
- freshly ground black pepper
- 1 tsp salt (or to taste)
- 1/2 cup Irish whiskey
- 1 ½ cups heavy cream
- 1-2 tsp fresh lemon juice
- 2 tbsp chopped parsley plus a little for garnish
Instructions
- If you are using lobster, chop meat into bite sized pieces.
- In a large saucepan over medium-high heat, melt butter. Add shallots and garlic. After 2-3 minutes, add lobster or shrimp and season with salt, pepper, cayenne and paprika.
- Saute the shrimp for around 3-4 minutes or until cooked. (If using already cooked lobster meat just warm through.) Remove seafood from pan and reserve on a plate.
- Slowly add whiskey to pan. Light the whiskey (use a long match or fire starter) and allow the alcohol to burn off. This should take just a few minutes. BE VERY CAREFUL - WHISKEY BURNS HIGH
- Add cream and simmer for 3-5 minutes or until starts to thicken. Add lemon juice and parsley. Add seafood back into saucepan and toss to coat and warm.
- Top with a sprinkling of parsley.
Notes
Serve with a nice crusty bread, rice or pasta.
'Dublin Lawyer', is said to be named after the affluent and drunken attorneys that were around Dublin 200 years ago. A great dish to serve on St. Patrick's Day!
Tried this recipe?Let us know how it was!