The dish is called Dublin lawyer, and it's so named for the people who could afford to eat it.
It's traditionally made with lobster or langostino, but is also good with shrimp.
- 1 tablespoon butter
- 1/2 cup diced onions
- 1/2 cup sliced mushrooms
- 1 pound lobster, langostino or shrimp (peeled, deveined and cut into bite-size pieces)
- ½ cup Irish whiskey
- 1 cup heavy cream
- 1 cup cooked rice
- salt and pepper to taste
- Melt butter in saucepan on medium-high heat. Add onions and mushrooms and sauté until tender. Add seafood and cook for 3 to 4 minutes.
- Add whiskey. Light it using a lighter or the stove burner (if you have a gas stove) and allow alcohol to burn off. Add cream and simmer for 3 to 5 minutes until sauce reduces by about 1/3 and coats the back of a spoon.
- Serve over rice.
- Pairs with Frontenac Gris from Coyote Moon Vineyards.