table rexxSign in
← back to the pass

The Dublin Lawyer (Whiskey Cream Lobster & Shrimp)

by Alec White · 4-6 · Coco Larkin Cooks

irishseafoodshellfishlobstershrimp
No cooks yet — claim the crown 👑
Log a cook

Ingredients

  • ·3-4 lbs total mixed shrimp and lobster, in the shell (heads on if possible, saved for stock), heads removed and split lengthwise like a book
  • ·1 stick softened salted butter (Irish if possible), for the compound butter
  • ·3 garlic cloves, microplane grated
  • ·Small handful parsley leaves, roughly chopped
  • ·1/2 stick salted butter (for the sauce)
  • ·1/3 cup Irish whiskey
  • ·3/4 cup heavy whipping cream
  • ·1/2 teaspoon Maldon salt
  • ·1/8 teaspoon cracked black pepper
  • ·1 tablespoon finely chopped chives
  • ·Crusty baguette, to serve

Method

  1. 1

    Make the compound butter: mix the softened butter with the grated garlic and parsley. Set aside.

  2. 2

    Prep the seafood: remove the heads and split the shrimp/lobster down the body into two halves, leaving all the meat in the shells. For lobster, cut down the belly of the tail and open it like a book.

  3. 3

    Preheat the broiler to high or medium-high. Using a spoon, spread the compound butter generously over the flesh sides of all the shrimp and lobster.

  4. 4

    Broil according to what takes longest — lobster tails about 5-7 minutes, smaller shrimp 3-4 minutes (watch closely, broilers vary). They're done when the shells just start to toast and smell fragrant, with the slightest tinge of brown. Don't overcook.

  5. 5

    Meanwhile, make the whiskey cream sauce: in a large saucepan or saucier, melt the 1/2 stick butter over medium-high heat. When it's just barely turning golden, add the whiskey and flambe (tilt the pan or use a long lighter) to burn off the alcohol. Once the flames die down, add the cream. Stir and cook 1-2 minutes, add salt and pepper, then continue 3-4 minutes until reduced by about a third and thick enough to coat the back of a spoon. (If timing is tight, cook the seafood first and tent with foil to keep warm.)

  6. 6

    Plate the shrimp and lobster on a large platter, pour the whiskey cream sauce over the top, and sprinkle with chives. Resist adding lemon — it won't go with the whiskey. Serve with crisp baguette to mop up the sauce.

Cooks

No one has logged this yet — be the first.