Dublin Dream Recipes

Steps:

• Cut the lobster in two down the centre.
• Remove all the meat, including the claws, retain the shell for serving.
• Cut the meat into chunks.
• Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not coloured.
• Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.
• Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste.
• Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.
• Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad.

Steps:

• In an Irish coffee glass, place all ingredients except the whipped cream. Stir well until mixed and garnish with whipped cream.

Steps:

• Add the large ice cube to a stemmed, wide-mouthed cocktail glass. Using the back of a large spoon, carefully pour the stout into the glass over the ice cube. Carefully layer the espresso liqueur, using the back of the spoon again, over the ice cube.
• In a shaker, add some ice, the heavy cream and curacao and whip-shake until combined. Float the cream on top of the coffee-infused stout, layering again with the back of a large spoon. Garnish with a couple coffee beans and serve immediately.

Steps:

• Preheat the oven to 300 degrees F.
• Add the bacon to a large Dutch oven and set over medium heat. Cook, stirring occasionally, until the fat renders, about 10 minutes. Add the sausage and increase the heat to medium high. Continue to cook, stirring occasionally, until the bacon and sausage are nicely browned, about 10 more minutes. Remove the pot from the heat and use a slotted spoon to transfer the bacon and sausage to a plate.
• Drain the fat from the pot and return it to medium heat. Add the onions, a pinch of salt and 1/4 cup water. Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot, then sprinkle the onions with 1 tablespoon of the parsley and plenty of black pepper. Layer the bacon and sausage over the onions and sprinkle with 1 tablespoon parsley and more black pepper. Layer the potatoes over the meat and add enough water to submerge everything but the potatoes, about 2 cups. Season the potato layer with a pinch of salt and plenty of black pepper and sprinkle with 1 tablespoon parsley. Bring the liquid to a boil (don't stir!), then cover and transfer to the oven. Bake, checking halfway to add more water if needed, until the onions are very tender and caramelized and the liquid has reduced slightly, about 2 hours.
• Finish with a pour of stout, if using, and a final garnish of the remaining parsley. Serve immediately with soda bread.