Cuisine: Lobster

Dublin Lawyer

Dublin Lawyer is one of Ireland's most decadent traditional seafood dishes, consisting of lobster meat pan-fried in butter, flamed with Irish whiskey, and finished with a rich reduction of heavy cream. I have to say, it was absolutely delicious and so easy. I think next time I will make it with shrimp to make it even simpler.
The name is entirely satirical. In 18th and 19th-century Dublin, lawyers were notoriously viewed by the public as wealthy, excessively self-indulgent, and frequently "soaked in whiskey."
When this hyper-rich dish emerged—combining premium, expensive lobster with a lavish amount of heavy cream and top-shelf Irish whiskey—locals joked that it was either a meal only a wealthy lawyer could afford, or a culinary caricature of a Dublin lawyer themselves: rich, stuffed with luxury, and swimming in booze.
Over the years, a playful spin-off dish called "The Disbarred Lawyer" emerged on some Irish tavern menus. It swaps out the expensive lobster for more economical Dublin Bay Prawns (langoustines) or monkfish.

By Leslie Blythe

Lobster Salad with Bibb Lettuce, Apple, and Tarragon Dressing

I wanted to make something "fancy" for dinner. The rich lobster, tart Granny Smith apples and creamy tarragon salad dressing on a bed of butter lettuce definitely added an air of elegance to my table. I will definitely make this again and probably use shrimp, due to my diminishing budget these days!

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Lobster Tails with Basil Butter

 

Cooking lobster is not as difficult as you may think. Lobster tails can be grilled, broiled or steamed. I steamed these and served them with fresh basil butter. You’re on your way to a delicious, restaurant quality meal, in the comfort of your own home!

By Leslie Blythe

Lobster Rolls

Lobster Rolls are one of my favorite things to eat while on the east coast. It’s heaven in a bun. The lobster roll was originated at a restaurant named Perry's, in Milford, Connecticut, as early as 1929.

By Leslie Blythe

Lobster Tails with Citrus Shallot Butter Sauce

My daughter, Grace, who survives almost only on plain pasta, asked me to make lobster. Of course, I immediately went out and found these lobster tails, on sale as well. The most amazing part is the Citrus Shallot Butter Sauce. My husband was drinking it at one point! You wouldn't want to eat this every day, but it's perfect for special occasion.

By Leslie Blythe