June 21st: Lobster Mashed Potatoes
2 lbs Yukon gold potatoes, cooked tender and mashed
3/4 cup cream or half & half, warmed
fine sea salt & black or white pepper
1 lb lobster meat, steamed and flaked
1/4 cup fresh minced parsley or snipped chives, or 2 TBS minced tarragon
8 TBS premium butter (Plugra or Parmigiano Reggiano butter), cut into 1 tsp pats, at cool room temperature
Boil potatoes in salted water until they are very tender, drain, remove skins and place back in boiling pot. Mash with warm cream (as needed), half of the butter and season to taste with salt and pepper.
Fold in lobster meat and parsley or chives and use a scoop to transfer rounds to plates - pressing one of more pats of butter into each mound. For elegant service, top with more shredded lobster or a peeled lobster claw.
3/4 cup cream or half & half, warmed
fine sea salt & black or white pepper
1/4 cup fresh minced parsley or snipped chives, or 2 TBS minced tarragon
8 TBS premium butter (Plugra or Parmigiano Reggiano butter), cut into 1 tsp pats, at cool room temperature
Boil potatoes in salted water until they are very tender, drain, remove skins and place back in boiling pot. Mash with warm cream (as needed), half of the butter and season to taste with salt and pepper.
Fold in lobster meat and parsley or chives and use a scoop to transfer rounds to plates - pressing one of more pats of butter into each mound. For elegant service, top with more shredded lobster or a peeled lobster claw.
