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Dublin lawyer

The lobster should be alive prior to cooking. Instructions below.


1⁄4 c butter
1⁄2 c cream
  seasoning (salt and pepper to taste)
1 lobster (fresh, about 2 lb weight)
1⁄2 c whisky


Remove meat from the tail, claws, and head, retaining the shell.

Cut the lobster meat into chunks and heat in the butter over a medium heat (low heat on a campfire or grill) for a few minutes, until cooked. Season to taste.

Pour the whiskey into the pan and set fire. Once the flame is out, pour in the cream, mixing with the pan's juices. Heat but don't bring to a boil.

Serve in a half shell.

Total time
35 minutes
Cooking time
Preparation time
2 servings


For the best flavor, kill the lobster just prior to cooking. Plunge a very sharp knife into the cross of the back of the head.


Irish cuisine

easy, grill
fish & seafood, dinner, camping
Irish food recipes
Food in Europe