Dublin lawyer is the rich Irish seafood dish utilising fresh lobster, cream, whiskey and sometimes mushrooms.
It dates back many hundreds of years to a time when lobster was more plentiful and less expensive than it is today.
The dish can be made with fresh or pre cooked lobster meat. I have made successful facsimiles of this dish using prawns and crayfish tails.
6 button mushrooms, sliced thinly.
4 spring onions, sliced on the diagonal.
About 450 g (1 lb) of fresh or cooked lobster cut into chunks.
Mix the butter, paprika and mustard powder together.
Sauté the mushrooms for a few minutes until they take a little colour.
Add the lobster and spring onions and sauté until the lobster is cooked. This should only take a few minutes.
Add the whiskey - if you want to set fire to it, warm it a little first. Cook for a few minutes more.
Add the cream heat through, season to taste with salt and pepper.
Serve over plain boiled rice, or a mixture of plain boiled rice and wild rice.
Serve in the halved lobster shell if you have it.
Page modified 06:49, 23 November 2014.