Irish Whiskey & Herb Butter Lobster Tails

Irish Whiskey & Herb Butter Lobster Tails

A Celtic twist on Maine's finest.

What You'll Need:

For the Lobster:

  • 4 lobster tails (16-20 oz each)
  • 1 cup Irish butter (Kerrygold recommended)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh chives, chopped
  • 3 tablespoons Irish whiskey (Jameson or Redbreast)
  • Juice of 1 lemon
  • Sea salt and cracked black pepper
  • Celtic sea salt for finishing (if available)

For the Irish Colcannon Side:

  • 2 lbs Yukon Gold potatoes
  • 1 small head of cabbage, shredded
  • 4 tablespoons Irish butter
  • ½ cup heavy cream
  • 3 scallions, thinly sliced
  • Salt and white pepper

The Prep (30 minutes before cooking):

1. Thaw the tails:
Remove lobster tails from freezer 24 hours before. Thaw in refrigerator overnight.

2. Butterfly the tails:
Using kitchen shears, cut down the center of the shell (top side). Gently pull shell apart and lift meat, resting it on top of shell. This is called "piggybacking."

3. Make the Irish whiskey butter:
In a small saucepan over medium-low heat, melt Irish butter. Add minced garlic and cook 2 minutes (don't brown). Remove from heat. Stir in whiskey, lemon juice, parsley, thyme, and chives. Season with salt and pepper.

The Cook:

Oven Method (Recommended for 16-20oz tails):

  1. Preheat oven to 425°F
  2. Place butterflied tails on a baking sheet lined with parchment
  3. Brush generously with Irish whiskey butter (save half for basting)
  4. Roast for 18-22 minutes (depending on size):
    • 16oz tails: 18 minutes
    • 18oz tails: 20 minutes
    • 20oz tails: 22 minutes
  5. Baste with more butter halfway through cooking
  6. Tails are done when meat is opaque and internal temp reaches 140°F
  7. Finish with a sprinkle of Celtic sea salt

Broiler Method (For caramelized top):

  1. Follow steps 1-3 above
  2. Broil on high for 10-12 minutes
  3. Watch closely - butter can burn quickly
  4. Baste every 4 minutes
  5. Finish under broiler for 1-2 minutes for golden crust

The Irish Colcannon:

While tails are roasting:

  1. Boil potatoes until tender (15-20 minutes)
  2. In separate pot, blanch shredded cabbage in boiling salted water for 5 minutes, drain
  3. Mash potatoes with butter and cream until smooth
  4. Fold in cabbage and scallions
  5. Season with salt and white pepper
  6. Keep warm

The Plate:

Classic Irish Pub Style:

  • Generous scoop of colcannon in center of plate
  • Lobster tail perched on top, meat facing up
  • Drizzle remaining whiskey butter over everything
  • Garnish with fresh parsley and lemon wedge
  • Serve with crusty Irish soda bread for soaking up butter

Serve with: Pint of Guinness or Irish whiskey neat

Chef's Notes:

On the whiskey: Don't use your expensive aged whiskey for cooking. Standard Jameson works perfectly. The alcohol cooks off, leaving smoky, sweet notes.

On the butter: Irish butter (Kerrygold) has higher butterfat content than American butter. It's richer, creamier, and worth seeking out for this recipe.

On timing: These massive tails (16-20oz) are showstoppers. Don't rush them. Low and slow in the oven beats high and fast every time.

On the cabbage: Traditional colcannon uses kale or cabbage. We prefer cabbage for its sweetness with lobster.

The Story:

Irish immigrants built Union Wharf in 1793. They came for opportunity. Found lobster. Called it "poor man's protein" and fed it to prisoners.

How times have changed.

Now Maine lobster is luxury. Irish whiskey is premium. And St. Patrick's Day is the perfect excuse to combine both.

Sláinte.

Serves: 4 people (1 massive tail each)

Prep time: 20 minutes
Cook time: 20-22 minutes
Total: ~45 minutes

Difficulty: Easy (if you can melt butter, you can do this)

Wine Pairing:

If you're skipping the Guinness:

  • Chardonnay (oaked, buttery)
  • Pouilly-Fuissé
  • Oregon Pinot Gris
  • Champagne (because why not)

But honestly: A pint of Guinness or a neat pour of Jameson is the move.

Leftover Ideas:

If you somehow have leftover lobster (you won't):

  • Chop and fold into scrambled eggs with Irish cheddar
  • Add to potato soup with bacon
  • Make lobster rolls with whiskey-herb mayo
  • Eat cold with more whiskey butter (no judgment)

Pro Tips:

Don't overcook: 16-20oz tails are thick. Use a meat thermometer. Pull at 140°F internal temp. They'll carry-over cook to 145°F while resting.

Baste religiously: Every few minutes. The whiskey butter is the whole point.

Let them rest: 3-5 minutes after cooking. Lets juices redistribute.

Make extra butter: You'll want to dip your bread in it. You'll want to pour it over everything. Make double the recipe.

The Shopping List:

From GetMaineLobster.com:

From your local market:

  •  Kerrygold Irish butter (2 sticks)
  •  Jameson Irish whiskey
  •  Fresh herbs (parsley, thyme, chives)
  •  Yukon Gold potatoes
  •  Cabbage
  •  Heavy cream
  •  Lemons
  •  Garlic

Total cook time investment: 45 minutes
Total "wow, this is amazing" reactions: Guaranteed

Happy St. Patrick's Day from Union Wharf.

May your lobster be sweet, your whiskey be smooth, and your butter be Irish.

🍀🦞🥃