The Dublin lawyer

Dublin lawyer is a traditional Irish dish that’s relatively unknown to tourists, but well worth a visit! With its rather surprising name (which means “Dublin avocado” in English), this is a classic Irish dish, based on lobster and rice, all cooked in a whiskey-based sauce. Fine and tasty, the dish is quite common in seaside restaurants specializing in seafood… and can also be found on the menus of some inspired Irish pubs! A look back at this dish with an evocative name…

A taste of Dublin lawyer

A dish with an original name!

Irish lobster – © coachwood

It’s the first question on everyone’s mind: why is this lobster dish called “The Dublin Lawyer”? There are many theories on this subject, but the most common is that lawyers are generally “vase diggers”. The latter don’t hesitate to investigate and plumb the darkest depths to get to the truth.

An attitude that is similar to that of the lobster, a crustacean known for searching the seabed!

If this explanation doesn’t convince you, there’s another possibility. For many, the name derives from the price of lobster. Indeed, this crustacean is generally rather expensive and reserved for the elite… like avocados! So the name “Dublin Laywer” could be due to the fact that this dish is generally reserved for wealthy people, like lawyers!

Whatever the explanation, the dish is typically Dublin. This is where the recipe is said to have been invented.

Taste

In terms of flavor, Dublin Lawyer is a real surprise. It combines the strength of lobster with the sweetness of whiskey cream. The combination of typically Irish ingredients makes for a real pleasure in the mouth!

There are recipes that mix lobster meat with shrimp (for a lower price). The whole works equally well and is just as delicious.

Lobster is usually served over rice or pasta. But there are also variations with brown bread or Guinness bread. It’s a great combination, costing between €15 and €35 per dish on average!

Recipe: The Dublin lawyer

Ingredients

1 lobster
300g rice
4 tablespoons unsalted butter
1 shallot, minced (about 1 or 2 tablespoons)
1⁄4 cup good Irish whiskey
3⁄4 cup heavy cream
salt
pepper
lemon
1 shallot

Preparation

Remove the lobster meat and cut into pieces.
Melt the butter in a sauté pan over medium heat.
When the butter has melted, add the minced shallot and sauté for about a minute.
Add the lobster meat and cook until just cooked through.
Extinguish the fire and add the Irish whiskey, then carefully light the fire with a long match or grill lighter.
When the flames subside, turn the heat back up to high and add the heavy cream.
Stir while bringing to the boil, then immediately lower the heat and add salt and pepper to taste, plus a drizzle of lemon juice.
Serve hot over rice.