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Potato Crusted Lobster Tails with Truffled Mashed Potatoes Print Email


4 servings

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

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.

Essence (Emeril's Creole Seasoning):
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

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Truffled Mashed Potatoes:
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

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.

Serve immediately.

Yield: 2 cups
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