Every time March rolls around the search for new Irish recipes commences. After all, corned beef only gets you so far. Even at its most creative (St. Patrick’s Day sausages anyone?) it is still corned beef.
That’s not to say there aren’t a lot of tasty Hibernian dishes. Witness General Vegetable Soup and the Sullivan family’s soda bread recipe. A few notches up the gourmet scale you’ll find Roasted Kerry Salmon with Prawns and Ballymaloe Steak and Oyster Pie to name a couple of favorites.
Just in time for St. Patrick’s day we now give you Dublin Lawyer. A rich sauté of creamed lobster — expensive, fatty and soaked in whiskey.
While this recipe calls for a swirl of mustard I happened to be making a batch of home made mustard so I used dabs of vinegar-soaked mustard seeds instead of prepared mustard. A nifty trick, one that would be especially nice on corned beef come to think of it…
Enjoy!
DUBLIN LAWYER
Lobster in Whiskey Cream Sauce Recipe
two 1 1/2 lb. lobsters
1/2 c. crème fraîche
1 shallot, finely minced
4 oz. mushrooms, sliced thin
3 T. butter
1/4 c. Irish whiskey
1 T. dijon style mustard
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Gently steam the lobsters for 15 minutes, just until done. Do not overcook, the meat will be sauteéd.
Let the lobster cool. Cut off the lobster tails, slice in half the long way. Remove the meat, separate the orange coral from the meat. Reserve the tail shell halves for serving.
Crack the claws and legs and remove the meat. Cut all the lobster meat into bite sized pieces, keeping the coral separate.
Sauté the sliced mushrooms in 1 T. butter just until soft, adding a pinch of salt as they cook. Set aside.
In the same pan cook the minced shallot in 1 T. butter until soft. Add the chopped lobster meat along with another tablespoon of butter. Cook the lobster and shallot gently over low heat until the meat is heated all the way through.
Warm the whiskey in a microwave for 10 seconds, tilt the pan and pour the whiskey into the bottom. Light carefully. Swirl the whiskey and flames all around the lobster until the flame extiguishes. Add the coral, stirring to break it up. Stir in the cooked the mushrooms.
Stir in the crème fraîche and mustard and cook ’til everything is bubbling. Add salt and pepper.
Spoon into reserved shells. Garnish with bits of something green (scallion greens shown here).
