Lobster Mashed Potatoes
Ingredients:
2 to 3 (8 oz.) lobster tails
1 cup half and half
2 T. chopped fresh tarragon
3 lbs. Russet potatoes, peeled and cut into 2 inch
pieces
6 T. unsalted butter, cut into pieces.
1 cup half and half
2 T. chopped fresh tarragon
3 lbs. Russet potatoes, peeled and cut into 2 inch
pieces
6 T. unsalted butter, cut into pieces.
Directions
Cook lobster in a large pot of simmering salted water just until opaque in center, about 7 minutes. Using tongs, transfer lobster to work surface and cool slightly, reserving water in pot and letting it cool down. Remove lobster meat from shell and cut into 1 1/2 inch pieces.
Bring half and half to a simmer in a medium saucepan and add lobster meat and tarragon; cover and set aside.
Add potatoes to the reserved lobster cooking water and bring to a boil. Cook until potatoes are tender, about 20 minutes. Drain potatoes. Force potatoes through a ricer into a bowl that contains the butter. Add lobster cream and stir until well mixed together. Season to taste with salt and pepper.
Serves 6.
Bring half and half to a simmer in a medium saucepan and add lobster meat and tarragon; cover and set aside.
Add potatoes to the reserved lobster cooking water and bring to a boil. Cook until potatoes are tender, about 20 minutes. Drain potatoes. Force potatoes through a ricer into a bowl that contains the butter. Add lobster cream and stir until well mixed together. Season to taste with salt and pepper.
Serves 6.
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