Dublin Lawyer With Rice
Source: 
Serves: 4
 
Ingredients
  • ½ cup unsalted butter
  • 1 tablespoon of salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon paprika
  • 500g lobster or prawn (peeled and deveined)
  • ½ cup Irish Whisky
  • 1 cup heavy cream or 1 cup of coconut cream
  • Chopped chives
  • 1 cup cooked rice
Instructions
  1. Start by cooking the rice.
  2. Cut the lobster meat in big chunks (or prawns if you are using them).
  3. Melt butter in a large saucepan over medium-high heat.
  4. Add lobster meat (or prawns) to the butter and season with salt, pepper, cayenne and paprika.Cooking should take around 3-4 minutes depending on the size of your seafood.
  5. Remove seafood from pan and reserve on a plate.
  6. Gently add whisky to the pan.
  7. Using a lighter catch whisky on fire. Wait until the fire goes out and alcohol is burned off. This should take just a few minutes.
  8. Add cream and simmer for 3-5 minutes or until starts to thicken.
  9. Add seafood back into the saucepan and toss to coat.
  10. Spoon rice in bowl and top with a spoonful of seafood. Top with a sprinkling of diced chives
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/classic-irish-seafood-recipes/