Daily Archives: December 29, 2010

Dublin Lobster

While I was reading through all the food emails I get on a daily basis (and I get a ton of them) I came across this one from Mr. Food. I know many of you have seen his TV spots on news shows or other places Foodies gather. He’s been around for years. Well this recipe caught my eye. Whenever I see lobster I get excited. Maybe because living down here in Florida they only have the warm water ones WITH NO CLAWS! Crazy huh! And I don’t care how many people try and convince me otherwise, they are NOT, I repeat NOT the same as lobsters from up north or colder waters. Nope, there is just no comparison. So stop trying to pass your spiny creatures off as what lobster is supposed to taste like and look like! Where was I now? Oh yeah, Mr. Food’s recipe for Dublin Lobster. He did a series of cooking segments in Ireland and was inspired by their version of this. If you ask me this version sounds incredible and I may just try it if I can find inexpensive lobster! HA! I may have to opt for the frozen kind. I know I know…nothing like fresh. But once again living in south Florida getting fresh lobster that won’t break the bank is a rare but beautiful thing. Either way this recipe doesn’t seem too hard and it looks fabulous!

Photo is courtesy of Mr. Food, I haven't made this yet.


¼ cup (½ stick) butter
1/3 cup Irish whiskey (NOT BAILEYS)
1/3 cup heavy cream
¼ teaspoon salt
1/8 teaspoon black pepper
1½ pounds cooked lobster meat, cut into 1-inch chunks (see Note)


1. In a large skillet, melt butter over medium heat, making sure it does not burn.

2. Stir in whiskey, heavy cream, salt, and pepper; heat until mixture comes to a boil. Add cooked lobster meat, reduce heat to low, and simmer until heated through. Serve in a casserole dish.


You can use either cooked fresh lobster meat that you buy at the fish store or seafood counter of your supermarket; frozen lobster meat, thawed; or you can cook up a 3-pound lobster and remove the meat yourself. It’s your choice!

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