Dublin Lawyer with Rice is a simple delicious seafood dish that is ready in 20 minutes. Made with Langostino which is the meat from a squat lobster and a bit of whisky and cream to give it great flavor.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 4
Author: Amy Stafford
Ingredients
1/2cupunsalted butter
1tablespoonof Kosher salt
1teaspoonground black pepper
1/2teaspoonred cayenne pepper
1/2teaspoonpaprika
1poundof lobster or langostino or shrimppeeled and deveined
1/2cupIrish WhiskeyI used Jameson
1cupheavy cream or 1 cup of coconut cream
Chopped chives
1cupof gluten free rice cooked
Instructions
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.