Dublin Lawyer is a traditional Irish seafood dish that combines the delicate sweetness of lobster and shrimp with the rich, bold flavors of an Irish whiskey-infused cream sauce. The flambéed whiskey adds a depth of smoky warmth, perfectly complementing the buttery seafood. Served over fluffy white rice, each bite is indulgent, creamy, and deeply satisfying. This dish is not only a culinary delight but also a conversation starter, with its quirky name stemming from the luxurious price of lobster and the Irish love for whiskey. Whether you’re celebrating St. Patrick’s Day, hosting a dinner party, or simply indulging in gourmet comfort food, Dublin Lawyer is an unforgettable dish that will leave your guests craving more.
Full Recipe:
Ingredients:
- 1 lb lobster meat (combination of frozen whole lobster meat and canned frozen lump lobster)
- 1 lb shrimp (size 31-40, peeled and deveined)
- 4 Tbsp butter
- 8 oz sliced cremini mushrooms (optional but recommended)
- 2 cups cream (18% or heavy cream)
- ½ tsp cayenne pepper
- 2 tsp paprika
- ¼ cup Irish whiskey
- 4 cups cooked white rice
Directions:
- Roughly chop the lobster meat, leaving some large chunks intact for garnish.
- Melt butter in a large saucepan over medium-high heat.
- Add lobster and shrimp, then stir in cayenne and paprika. Sauté for 3-4 minutes until shrimp turns pink and opaque. Do not overcook. Remove seafood and set aside.
- Add mushrooms to the pan and sauté until they release their liquid and dry up again (about 8 minutes).
- Pour Irish whiskey into the pan. Carefully use a BBQ lighter to ignite the whiskey. Shake the pan gently until the flames subside (about 1 minute).
- Stir in the cream and let the sauce simmer for 5-10 minutes until it thickens.
- Return the lobster and shrimp to the pan, stirring to coat in the sauce. Heat for about 3 minutes until warmed through.
- Serve over cooked white rice, placing a large lobster chunk on top for presentation.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 851 kcal | Servings: 4
The Origins and History of Dublin Lawyer
Although there is no definitive record of when Dublin Lawyer was first created, it has been a cherished dish in Irish cuisine for generations. The use of seafood in Ireland dates back centuries due to the country’s abundant coastline and rich maritime history. Lobster, once considered food for the poor, eventually became a prized delicacy, enjoyed by the upper class and those seeking an extravagant meal.
The dish’s name is believed to stem from a humorous reference to the wealth required to afford lobster and the fondness Irish lawyers were said to have for whiskey. Over time, the combination of fresh lobster, Irish whiskey, and heavy cream became synonymous with luxury and indulgence, making Dublin Lawyer a sought-after dish in both home kitchens and high-end restaurants.
Some variations of Dublin Lawyer include only lobster, while others incorporate shrimp or prawns to add more texture and balance to the dish. Some chefs also experiment with the addition of mushrooms, garlic, or other seafood such as scallops to enhance the flavors. Despite minor variations, the core ingredients remain the same succulent seafood, butter, cream, and Irish whiskey, which come together to create a mouthwatering, velvety sauce that is simply irresistible.
The Signature Flavor Profile
Dublin Lawyer is a dish that delivers a perfect balance of flavors and textures. The natural sweetness of the lobster and shrimp is complemented by the nutty, caramel-like notes of the whiskey. The butter and cream create a luscious, smooth sauce that coats every bite, ensuring a rich and indulgent dining experience. A hint of cayenne and paprika adds a touch of warmth and spice, preventing the dish from becoming overly heavy.
The flambé technique, where the whiskey is ignited and allowed to burn off the alcohol, imparts a deep, smoky flavor to the sauce. This step not only enhances the taste but also creates a dramatic, restaurant-worthy cooking experience. The final dish is typically served over a bed of fluffy white rice, which absorbs the creamy sauce and balances the richness of the dish.
The mushrooms, while optional, bring an additional layer of umami that deepens the overall flavor profile. Their earthy notes contrast beautifully with the buttery, velvety sauce, making each bite even more satisfying. Whether served as an elegant main course or as part of a lavish seafood feast, Dublin Lawyer never fails to impress.
Pairing Dublin Lawyer with the Right Wine
Due to its creamy, rich sauce and delicate seafood flavors, Dublin Lawyer pairs beautifully with a variety of wines. A well-oaked Chardonnay is an excellent choice, as its buttery texture and slight acidity complement the creaminess of the dish without overwhelming the delicate seafood. Soave, a crisp Italian white wine, also works well, offering a refreshing contrast to the dish’s richness.
For those who prefer red wine, a light Pinot Noir with subtle fruit notes can provide a nice balance to the dish. However, the real star pairing is, of course, Irish whiskey. A smooth, aged Irish whiskey served neat or on the rocks enhances the dish’s whiskey-infused flavors and adds an extra layer of authenticity to the meal.
If serving Dublin Lawyer as part of a larger Irish-themed menu, consider pairing it with traditional Irish soda bread, colcannon (mashed potatoes with cabbage), or a fresh green salad to lighten the meal. These simple yet flavorful sides help balance the decadence of the main dish.
Tips for Making the Perfect Dublin Lawyer
Although Dublin Lawyer is relatively simple to prepare, a few key tips can help elevate it to restaurant-quality status:
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Use Fresh, High-Quality Seafood – The best versions of Dublin Lawyer use fresh lobster and shrimp. If fresh seafood isn’t available, high-quality frozen lobster meat and shrimp can be a great alternative. Be sure to thaw them properly and pat them dry before cooking.
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Do Not Overcook the Seafood – Overcooked lobster and shrimp can become rubbery and tough. To ensure perfect texture, sauté the seafood briefly and remove it from the pan before preparing the sauce. Add it back in at the end, just long enough to heat through.
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Choose a Good Irish Whiskey – The whiskey is a key flavor component in this dish, so selecting a high-quality Irish whiskey will make a noticeable difference. A smooth, slightly sweet whiskey works best, adding depth to the sauce without overpowering the seafood.
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Master the Flambé Technique – Flambéing adds a smoky depth to the dish, but it must be done carefully. Always remove the pan from direct heat before adding the whiskey, then ignite it using a long kitchen lighter. Gently shake the pan until the flames subside. If you’re not comfortable flambéing, you can simply let the whiskey simmer until the alcohol evaporates.
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Let the Sauce Thicken Naturally – Allowing the sauce to simmer and reduce naturally will yield the best texture. Avoid using flour or cornstarch, as they can alter the flavor and make the sauce too heavy.
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Presentation Matters – To make this dish look as luxurious as it tastes, serve it with a large piece of lobster on top, drizzle extra sauce over the rice, and garnish with fresh herbs such as parsley or chives.
Conclusion:
Dublin Lawyer is more than just a seafood dish it’s a celebration of rich Irish flavors, culinary tradition, and a bit of cheeky humor. With its velvety whiskey-infused sauce, succulent lobster and shrimp, and buttery indulgence, this dish is the epitome of gourmet comfort food.
Whether you’re preparing it for a special occasion, a festive Irish-themed dinner, or simply as a treat for yourself, Dublin Lawyer is guaranteed to impress. Its simple yet sophisticated preparation allows the natural flavors of the seafood to shine while the creamy, whiskey-infused sauce adds a luxurious finish.