Dublin Lawyer

5 from 4 votes

Lobster and whiskey in a creamy sauce over rice will have you coming back for more and more.

Prep Time20

Cook Time20

Total Time40

Course: Main Dish

Cuisine: Irish

Servings: servings

Calories: 851kcal

1 lb lobster meat I used a combo of frozen whole lobster meat and a can of frozen lump lobster
1 lb shrimp I used size 31-40, peeled and deveined
4 Tbsps butter
8 oz sliced cremini mushrooms optional
2 cups cream I used 18%
½ teaspoon cayenne pepper
2 tsps paprika
¼ cup Irish whiskey
4 cups cooked white rice

Rough chop lobster meat leaving some large chunks intact for garnish.
Melt butter in a large sauce pan over medium high heat. Add lobster and shrimp. Stir in the cayenne and paprika. Saute 3-4 minutes until shrimp turns pink and opaque. Do NOT overcook. Remove seafood and reserve in a separate bowl.
Saute mushroom slices until the release their liquid and dry up again. This may take about 8 minutes.
Add Irish whiskey to the pan. Use a BBQ lighter to set it on fire. Shake pan gently until flames die down. This will only take a minute or so.
Add the cream to the pan. Simmer 5-10 minutes until the sauce starts to thicken. Add the shrimp and lobster meat back in. Stir to coat and heat just long enough for the seafood to heat through - another 3 minutes or so.
Serve over cooked white rice. For each serving position one of the larger lobster pieces on the top of the serving.

Wine Pairing

On the white spectrum a rich Chardonnay of Soave would go well with this.