Lobster and whiskey recipe

Preparation and cooking: 15 minutes

This delicious lobster recipe from The Irish Cookbook by JP McMahon, is perfect for when you’re looking for something extra special. Also known as ‘Dublin Lawyer’, this recipe is lobster and whiskey cooked in cream. You may come across a number of variations of this dish. In some instances whiskey is poured over the lobster and set alight!

While there will (hopefully) be no need to have a fire extinguisher close to hand with this lobster recipe, do obviously take great care when you light the sauce – you will be guaranteed a showstopper! Garnish with edible flowers and herbs to give your dish a fabulous final flourish.

Lobster is a good source of lean protein. It also brings with it important omega-3 fatty acids, contributing to brain health. Research suggests that people who consume a diet rich in omega-3 fatty acids may have a lower risk of dementia.

Find out more about The Irish Cookbook

The Irish Cookbook by acclaimed chef JP McMahon contains 480 home-cooking recipes that celebrate the range and quality of Ireland’s bounty. From oysters and seaweed on its west coast to beef and lamb from its lush green pastures. The book presents best-loved traditional dishes together with many lesser-known gems from the Emerald Isle.

Find out more about The Irish Cookbook

Discover more delicious recipes from Liz Earle Wellbeing


  • 2 live lobsters
  • 100ml whiskey
  • 5 black peppercorns
  • A sprig each of thyme and rosemary
  • 200ml double cream
  • 50g cold butter, cubed
  • Sea salt
  • Edible flowers and herbs, to garnish (optional)


  1. Bring a large pan of salted water to the boil over a high heat. To kill the lobsters, drive a knife into the centre of their heads. Plunge them into the boiling water for 4-5 minutes. Remove from the water and allow to rest.
  2. In a small pan, bring the whiskey, peppercorns and herbs to the boil and set alight. When the flame goes out, add the cream and boil for a few minutes until it thickens slightly. Strain, then add in the cold butter and season with some salt.
  3. Split the lobsters in half and crack open their claws. Serve with the sauce and garnish with edible flowers and herbs, if you wish.
  4. Alternatively, you can reserve the claws for another recipe and just use the tails. Remove the tails from their shells and extract the digestive tract. Chop up the meat and fold it into the sauce.