Photo: Dublin Lawyer Recipe
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon cayenne
- 2 teaspoons paprika
- 1 1/2 cups sliced button mushrooms
- 1/2 cup sliced scallions
- 1 pound cooked lobster meat
- Salt and freshly ground black pepper
- 1/4 cup Irish whiskey (recommended: Jameson)
- 4 cups heavy cream
- 2 cups hot cooked rice
Directions
In a small mixing bowl thoroughly combine softened butter, cayenne pepper, and paprika. In a large deep-sided skillet over medium-high heat, melt the cayenne butter and add the mushrooms, scallions and lobster meat. Saute until mushroom are golden, about 5 minutes, and season with salt and pepper, to taste. Carefully add the whiskey off the heat and cook until almost completely evaporated. Add the cream and reduce until thickened. Serve in large bowls over hot rice.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By millosct
Old Saybrook, CT
on October 24, 2011
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Went looking for a recipe to use up left-over lobster and decided to give this a try...FANTASTIC! Easy and delicious. Cut in 1/2 for the two of us. Had a bit of a kick that we enjoyed but might cut back a little on the cayenne next time, but otherwise spot on! A definite keeper.
By rgartman_61_5039497
Hinckley, OH
on February 20, 2008
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This is the signature dish for Nighttown a fantastic restaurant in Cleveland OH. Whenever we eat their we keep going back to this dish because it's sooooo good. When I tried the recipe I couldn't believe just how easy and delicious it turned out. Just one change is to cut both the cayenne pepper and paprika in half.
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