Dublin Lawyer
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
lobster meat -- cooked |
|
4 |
ounces |
mushroom caps -- sliced |
|
1 |
small |
shallot -- minced |
|
3 |
tablespoons |
unsalted butter |
|
1/2 |
teaspoon |
dry mustard |
|
1/2 |
teaspoon |
paprika |
|
1/4 |
cup |
Irish whiskey |
|
1/2 |
cup |
heavy cream |
| Melt the butter in large skillet over medium heat. Add the lobster and cook for a couple of minutes. Remove from pan. Add shallots and mushrooms to skillet and cook until shallots soften and mushrooms brown. Remove pan from heat and add whiskey. Return to heat and cook until whiskey evaporates. Return lobster to pan along with cream, mustard, and paprika. Heat through. Makes 4 servings. |
| Per Serving: 447 Calories; 21g Fat (47.0% calories from fat); 48g Protein; 6g Carbohydrate; trace Dietary Fiber; 227mg Cholesterol; 877mg Sodium. Exchanges: 0 Grain (Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat. |