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Dublin Lawyer

A community recipe by

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This dish is delicious and traditional - a happy combination - though its expensive ingredients make it a rare treat rather than an everyday affair. For the best flavor the fish has to be freshly killed just before cooking. Plunge a sharp knife into the cross on the back of the head. Slice in half lengthwise and crack open the claws. Remove all the flesh and cut into large chunks. Keep both halves of the shell for serving


Serves: 2

  • 1 live lobster (about 2lb)
  • 125 millilitres butter
  • 125 millilitres Irish whiskey
  • 125 millilitres heavy cream
  • 1 pinch of salt
  • 1 pinch of pepper


Dublin Lawyer is a community recipe submitted by KitchenGoddess and has not been tested by so we are not able to answer questions regarding this recipe.

  • Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked. Take care that the butter does not burn.
  • Add the whiskey and when it has heated up set light to it.
  • Pour in the cream, heat through and season.
  • Serve in the half shells with plainly boiled fine beans.
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