Yvette’s Dublin Lawyer For St. Patrick’s Day

A Delicious Lobster Dish From Home Made Winter By Yvette van Boven

Looking for something classier than green beer? A little more unique than corned beef & cabbage? Yvette van Boven’s Home Made Winter includes quite a few authentic Irish recipes (Colcannon, Irish Stew, DIY Irish Cream Liqueur), but I settled on the “Dublin Lawyer” for this piece. The two main ingredients are lobster and Irish whiskey – how could I resist?! Yvette’s headnote for this recipe reads: Because lawyers from Dublin are fat, rich, and always drunk…

lobster-jameson

 

I always feel guilty about boiling lobsters. I grew up eating blue crabs and never felt a twinge of guilt when steaming them (and you hear them scuttling around, trying to get on top of the pile to avoid the steam! It’s pretty gruesome). Maybe it’s because lobsters always look sort of morose; blue crabs just look angry. For this dish, you not only have to boil the lobster alive, but then you have to cut it lengthwise and sort of dismember them. The final presentation is stunning though, so it’s worth getting over any squeamishness.

cleaned-halves

 

Aside from prepping the lobster, the whole dish took about ten minutes. Roughly chop the lobster meat and fry it up in some frothy European butter (I used Plugra). Heat the whiskey separately, then add it to the pan and light it on fire.

on-fire

 

Then you add heavy cream, salt & pepper, and parsley and let it cook down into a creamy sauce. Spoon the filling back into the cleaned shell to plate the dish. Yvette suggests serving it with a little rice or a baked potato.

finished

 

This was an incredibly indulgent and delicious Sunday dinner. Try it this Sunday, St. Patrick’s Day, or whenever you’re feeling the ‘Erin go Braugh’ spirit. Home Made Winter (Stewart, Tabori & Chang, 2012) is in stores now! Stay tuned for Home Made Summer coming this April.
9781617690044 9781617690150

 

Marisa Dobson is a publicist for ABRAMS.  Follow her on Twitter, @marisa_dobson.

by
on Wednesday, March 13th, 2013
in Cooking
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