When I were a lad (in Salford), lobscouse was Irish stew with chips in it. Wikipedia has a reference to the dish from Hamburg. and has a rather dubious etymology that claims it's English for "a dish for a rough customer", though no citation. Presumably "lubber".

Welsh speakers- isn't "caws" cheese? Perhaps an original Welsh dish was made with cheese, and had meat substitutd later- it's well known that the Welsh were considered risible for their liking for cheese instead of meat. Any suggestions for "lobs" (presumably with a ll and a p)?

As for how to get it transferred to Liverpool, well it's practically on the doorstep.