Dublin Lawyer (Shrimp or Lobster in Irish Whiskey and Cream)


  • 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


  • 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.


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!
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