Dublin Lobster


Dublin Lobster

Dublin Lobster

There's no need to travel to Dublin to enjoy this simple yet elegant lobster dish. Whether you serve it as a main course or in smaller portions as an appetizer, this dish makes you feel like you're at the seashore with every bite.

What You'll Need

  • 1/4 cup (1/2 stick) butter
  • 1/3 cup Irish whiskey
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 pound cooked lobster meat, cut into 1-inch chunks (see Note)

What to Do

  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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Using cream and alcohol as a base for a sauce not only would work well with lobster, but you could use shrimp, clams, scallops, or even frozen lump crabmeat for this dish. The cream sauce is very rich, and the alcohol in the whiskey helps to marry all of the flavors and cuts through the richness. For a little bit of a sweeter taste, you could even substitute something like bourbon in this recipe!

UNABLE TO PRINT SELECTION ONLY FOR DUBLIN LOBSTER. i am searching for lobster tails on the grill.


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