Uptown Taramasalata - Its Good Stuff - |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Taramasalata is Greek in origin, and properly made from taramas which are strictly carp roe eggs (sometimes certain species of cod) – Carp have a better repute in Europe since they are much cleaner and less disgusting over here . Read more . It must be something in the water. This version I make with lobster roe and even some meat. It is much better though more expensive. And I took a liberty with the name too! Ingredients:
4-8 oz. of red lobster roe - depending upon your budget |
1 1/2 - 2 cups of cooked lobster claw meat |
3/4 lb of very pristine white potatoes |
1 overheaped tbls. of fully fatty sour cream (or greek yoghurt) |
1 large clove of garlic |
3/4 cup of the most excellent olive oil |
the juice of a lemon |
salt, white pepper |
fresh very roughly chopped chives |
Directions:
1. Peel the potatoes and boil them until they are so tender that they are falling apart. Drain them very well and let them cool to room temperature.
2. Chop the lobster meat as finely as possible and then work it over with a spoon or in a mortar until it becomes a paste like substance.
3. Squeeze the lemon juice into a blender and purèe the garlic with it. Slowly add the oil until an emulsification forms very tight and forthright.
4. Add next as much of the roe as you wish, and let it go a wee bit further until it too has been evenly purèed. You could save a little to decorate the stuff when finished.
5. Put this purèe into a bowl with the potatoes and mash the lot until it is completely smooth. If your wrist is not as strong as mine (don’t get the wrong idea I’ve been WHISKING for years) use an electric mixer, but not a too high a speed.
6. Gently fold in the lobster meat and the sour cream. Season with the salt and white pepper.
7. Serve at room temperature or slightly chilled. Drizzle some paprika infused oil over the top and decorate it with more roe on top and some the chives.
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