Grilled Spiny Lobster with a Warm Tomato Salad, Garlic Creamed New Potatoes and a Drizzle of White Truffle Oil (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 to 3 tablespoons liquid crab boil |
water |
3 whole lemons, cut in half |
4 whole spiny lobsters |
5 tablespoons olive oil |
salt |
freshly ground black pepper |
1 pound haricots verts, cleaned and blanched |
2 tablespoons chopped shallots |
1 pint red tear drop tomatoes, stemmed |
1 pint yellow tear drop tomatoes, stemmed |
4 cups garlic creamed new potatoes, hot, recipe follows |
drizzle of white truffle oil |
1 tablespoon chopped chives |
Directions:
1. In a large stockpot over medium heat, combine the crab boil, water and lemons. Bring to a boil. Add the lobsters and cook for 4 minutes. Remove from the heat and cool. Preheat the grill. Split each lobster in half. Season the lobster meat with 3 tablespoons of the olive oil, salt and pepper. Place each lobster, meat side down and grill for 3 to 4 minutes on each side, turning the lobsters every 2 minutes. In a large saute pan, over medium heat, add the remaining olive oil. When the oil is hot, add the beans. Season with salt and pepper. Saute for 2 minutes. Add the shallots and tomatoes. Season with salt and pepper. Continue to saute for 3 to 4 minutes or until the tomatoes start to break their skin. Remove from the heat. To serve, mound the potatoes in the center of each plate. Spoon the bean/tomato mixture around the potatoes. Lay the grilled lobster on top of the potatoes. Drizzle the entire plate with the truffle oil. Garnish with chives.
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