by Randa Morris

Created on: May 12, 2010

Dublin Lobster Cakes with Irish Whiskey Cream

A traditional Irish dish, the Dublin Lawyer, features fresh lobster served in a delicate sauce of heavy cream and Irish whiskey. This recipe was developed for a recipe contest. The lobster cakes may be served either as an appetizer or as a main dish.  Substiting imitation lobster makes the cooking process quick and easy.  The whiskey cream sauce gets its rich and delicate flavor from burning off the alcohol before adding heavy cream to the skillet.

Lobster cakes

1 package imitation lobster meat, cut in medium sized chunks
1 1/2 cups flour
2 cups corn meal
2 cups rice crispies cereal
1 cup mashed potato flakes
1 tblsp cornstarch
2 tblsp minced garlic
3 tblsp minced onion
2 tblsp parsley flakes
2 tblsp Mrs dash seasoning
1 tblsp each salt, pepper, and red pepper flakes

Combine all dry ingredients in a large bowl.

Add to dry ingredients:

3 eggs, slightly beaten
1/2 cup heavy cream
1 stick (1/2 cup) butter, melted

Mix ingredients well, using hands if needed.

In a medium skillet heat 1 tblsp olive oil over medium high heat, until hot.

Shape lobster mixture into small patties, and fry in hot oil until evenly browned on both sides.

Irish whiskey cream

In a large saucepan melt 1 stick of butter over medium heat.

Add 1 package imitation lobster meat.

Reduce heat to medium, and allow lobster to cook for several minutes.

Reduce heat to medium low.

Stir in 1/2 cup of Irish whiskey and immediately light on fire. Allow the whiskey to burn off, then add 1/2 cup heavy cream.

Allow to cook until thickened, about 5 minutes.

Cream topping (Use sparingly as garnish)

Whip one cup heavy cream with 1 to 2 tblsp Irish whiskey.

Assembly

Top each lobster cake with a spoonful of the lobster cream mixture. Garnish with whipped whiskey cream and parsley flakes.
Serve immediately.

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