Dublin Lawyer - Lobster Dublin Style With Whiskey and Cream

Total Time
Prep 20 mins
Cook 20 mins

A decadant classic Irish recipe which is thought to be at least two centuries old; fresh lobster baked with cream and Irish whiskey - delectable! Though no one's absolutely sure where Dublin Lawyer got its name, locals still insist that it's probably because Dublin lawyers had a reputation for being rich and having a lot of whiskey in them! The dish remains simple, quick and easy to make, but delivers on the luxury and romantic meal front! Try this out for St Patrick's Day as a seafood alternative to the usual corned beef and cabbage stew.

Ingredients Nutrition


  1. Cut the lobster in two down the centre.
  2. Remove all the meat, including the claws, retain the shell for serving.
  3. Cut the meat into chunks.
  4. Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not coloured.
  5. Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.
  6. Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste.
  7. Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.
  8. Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad.
Most Helpful

OMG!!! Is this ever yummy!! I made this using lobster tails, so didn't serve it in pieces, just grilled the tails and made the sauce without the lobster meat. Served this along with a Gaelic Steak and twice baked taters for an awesome "Irish" themed meal. Thanks for sharing the recipe. Made for Culinary Quest 2015.

diner524 September 09, 2015

I made this as part of a seafood platter because of this I used little slipper lobster tails. This was superb I loved how easy the sauce was to make and what a lovely flavour it had . I have my own recipe for lobster thermidor but because of all the ingredients and how much time they take to make. I did not want that kind of work when making so many other dishes so I was really happy to find this one. I made as is except I had some tarragon I wanted to use up so added a tablespoon of that and I also topped with a little parmesan cheese before placing under the grill. This really is excellent and I will be making again and again!!! A wonderful post:) You made our seafood platter so much better French Tart as I was going to serve the lobster plain with some garlic butter, so glad I found this.

The Flying Chef July 09, 2008