What a great appetizer for St. Patrick’s Day…”A traditional Irish Dish featuring lobster (or cooked shrimp) cooked in a rich sauce made with Irish whiskey and, cream, and butter.”

This was a fun and easy dish to makeand servedwith golden creamy Yukon Gold potatoes was enough dinner for me, breaking all kinds of healthy eating food ideas. A nice over-the-top splurge and whether using one pound of lobster, shrimp or a combination there is plenty for 4 servings as an appetizer, or like I said a meal for me, 1 portion for meis a dinner.

This is one of many online recipes and just an example, my changes use a shallot and green onions sauteed in 1 tablespoon Kerry Gold herb garlic butter…
https://www.allroadsleadtothe.kitchen/2017/03/dublin-lawyer-lobster-in-whiskey-cream-sauce.html

Traditionally made with only lobster in a whiskey cream sauce, this version also uses shrimp to make it a little more affordable. I would love to try it with langostinos…

• 2 ounces unsalted Irish butter
• 8 ounces uncooked lobster meat, cut into large chunks
• 8 ounces raw shrimp, peeled, tailed, and deveined
• 1/4 cup Irish whiskey
• 1/4 cup heavy cream
• sea salt freshly ground pepper
• 1/2 to 1 teaspoon paprika and a pinch of cayenne

1. Heat the butter until foaming in a largesaute pan over medium heat. Add the lobster meat and shrimp, and cook for a few minutes, tossing occasionally, until just cooked through.
2. Carefully add the whiskey to the pan and, if you like, tip it towards to fire to ignite (or use a long-nosed lighter). If you don’t want to set it on fire, just allow the liquid to bubble until almost evaporated. If you ignited it, once the flame dies out, pour in the cream, and season with salt and pepper. Stir and cook until the cream begins to bubble around the edges, but if the liquid doesn’t reduce immediately, lift the seafood out into a serving bowl and set the cream back over the heat to reduce a bit (so that you don’t overcook the seafood).
3. Remove from heat and serve. I like it with toasted slices of bread, but you could serve it over pasta or alongside rice, as well.
4. Serve with toasted crusty bread slices.

Notes:

1. Traditionally this dish uses all lobster, but I combined it with shrimp to keep it affordable. You can also add crab meat to the mix, or use just one single type (either all lobster, all crab, or all shrimp).