I know what your thinking another Dublin dish. It is the week leading up to the luckiest day of the year. Plus, I am part of the Google + Hang out on Air crew that will be doing live cooking demonstrations this week and I had to come up with something with pizzaz to dazzle my viewers. What better way then catching things on fire, or as they say in the cooking world flambé. By rapidly burning off the alcohol, flambéing can infuse a dish with additional aroma and flavor, and moderates the harshness of raw, high-proof spirits. The flames result from the partial combustion of the flammable alcohol, which is quickly consumed, while some residual flavor remains. The Irish whiskey leaves a sweet flavor behind.
Though I will admit I still get a queasy feeling in my belly when it comes time to light this dish on fire. It goes against my mama telling me not to play with fire. However, it really is not that big of a deal as long as you are careful and make sure there is nothing nearby that will help with the fire, like a dishtowel or your hair, or well you get the picture. Stand back and be careful when it comes to lighting this Dublin Lawyer on fire. I use a long gas lighter. You can pass this step up and just let the alcohol cook off on its own, give it 7-10 minutes if you decide to go this route before adding the cream.
The dish Dublin Lawyer is a simple and delicious classic Irish Dish ‘Dublin Lawyer’, which was named after the affluent and drunk attorneys that were around Dublin some 200 years ago. A great dish to serve this St. Paddy’s day!
This dish is made with lobster or langostine with a splash of whiskey, cream, butter and spices.
Hopefully you can stop at the live hangout that will be taking place this Thursday the 14th at 3 pm EST. How to Make Dublin Lawyer with Rice. I will embed the video on Friday so if you can’t make it on Thursday stop back here and you can watch it when ever you want.
Some other live St. Patricks Day cooking presentations that will be taking place on Google+:
- Jennifer Field from Pastry Chef online will be making Chocolate Stout Cake on Friday 15 at 3:00 p.m EST
- Brooks Walker from Cake Walker will be making Irish Soda Bread on Wednesday 13 at 2:00 p.m EST
- Brooks Walker from Cake Walker will be making Leprechaun Cake on Thursday 14 at 2:00 EST
- ½ cup unsalted butter
- 1 tablespoon of Kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon red cayenne pepper
- ½ teaspoon paprika
- 1 pound of lobster or langoustine or shrimp(peeled and deveined)
- ½ cup Irish Whiskey (I used Jameson)
- 1 cup heavy cream
- Chopped chives
- Perfect Rice
- Start your rice. You can find my instructions on how to make Perfect Rice
- If you are using lobster, cube meat. If you are using Jumbo shrimp cube.
- In a large metal saucepan over medium-high heat, melt butter.
- Add lobster, langoustine or shrimp and season with salt, pepper, cayenne and paprika.
- Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood.
- Remove seafood from pan and reserve on a plate.
- Gently add whiskey to pan.
- Using a lighter catch whiskey on fire.
- Wait till fire goes out and alcohol is burned off. This should take just a few minutes.
- Add cream and simmer for 3-5 minutes or until starts to thicken.
- Add seafood back into saucepan and toss to coat.
- Spoon rice in bowl and top with a spoonful of seafood.
- Top with a sprinkling of diced chives