Potato Crusted Lobster Tails with Truffled Mashed Potatoes (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
4 maine lobster tails (about 7 ounces each), shelled |
essence, recipe follows |
salt or freshly ground black pepper |
1/4 cup dijon mustard |
2 large baking potatoes, like russets, peeled |
3 tablespoons olive oil |
truffled mashed potatoes, recipe follows |
1 tablespoon chopped fresh parsley leaves |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
1 pound potatoes, peeled and cut into 3/4 inch dice |
4 tablespoons truffle butter (4 tablespoons butter mixed with 1/2 teaspoon minced black truffles) |
1/2 cup heavy cream |
2 teaspoons truffle oil |
1 teaspoon salt |
1/2 teaspoon freshly ground white pepper |
Directions:
1. Season the lobster tails lightly with Essence, salt, and pepper. Rub each lightly with the mustard. With a potato threader, cut the potatoes into long spiral curls. Season the curls with Essence, salt, and pepper. Wrap each lobster tail tightly with the curls, then place the tails in a damp, clean kitchen cloth and roll them up tightly to make the potatoes adhere to the lobster. Remove the cloth. Heat the olive oil in a medium-size saute pan over medium heat. Add the lobster tails and pan-fry until the potato crust is golden brown, 4 to 6 minutes on each side. Drain on paper towels, then season with Essence. To serve, mound Truffled Mashed Potatoes in the center of 4 serving plates. Place one lobster tail on each plate, and garnish with parsley. Serve immediately.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
6. Truffled Mashed Potatoes:
7. Place the potatoes in a saucepan of salted water to cover by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain and return to the pot. With the heat on low, roughly mash the potatoes with a potato masher. Add the truffle butter and mash until incorporated. Add the cream, truffle oil, salt, and pepper and mash until creamy.
8. Serve immediately.
9. Yield: 2 cups
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