These are so
good!
For two
servings the following is needed:
½ pound of
Russet Potatoes, peeled and cut into ½ inch cubes
½ teaspoon
kosher salt
2 cups cold
water
Less than ¼ cup
of cream (call it about 1/6 of a cup)
1-1/2
Tablespoons unsalted butter
Chunks of
cooked lobster meat
Chives – if you
like them
Salt and
freshly ground pepper to taste
To cook the
lobster, just take the tails out of the shells, removing any vein. I like to then
brine them for 15 minutes.
To get the tails out and keep the shells whole, use a scissors and cut the membrane along the shell on each side. Then it becomes pretty easy to get the meat out. Here's some pictures showing the process.
Skewer the
tails to keep them from curling when then cook.
Place the skewered tails on a
rack on a rimmed baking sheet. Then, brush the lobster with butter. Put a
couple of tablespoons of water into the pan and place the pan into a 450 oven
for about 3 or 4 minutes. Lobster should be white, do not overcook or it will
be tough.
Place the
potatoes in a sauce pan, add salt and cold water. Cover the pot and place over
high heat. Bring to boil, then simmer until the potatoes are tender, about 20
minutes.
Drain the
liquid, reserving it, leaving the potatoes in the pan.
Place pan back on heat for 1 to 2 minutes to remove excess moisture.
Want the potatoes to be somewhat dry.
Pass the potatoes through a ricer into a clean mixing bowl.
Place the cream and the butter into a small sauce pan. Place over
medium heat until the butter is melted, add the chunks of lobster and simmer
until the cream is warm.
Fold this hot liquid into the potatoes. Add, by drops, the reserved
liquid to the potatoes if the potatoes appear to be too dry.
No comments:
Post a Comment