Potato crusted lobster tails on crawfish mashed potato be
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cooked whole lobster, about | |
| 1 | Pound | |
| 4 | Whole lobster tails, cooked | |
| ¼ | cup | Dijon mustard |
| 2 | larges | White potato, peeled, |
| Salt and pepper | ||
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| ½ | pounds | Crawfish tails |
| 3 | cups | Mashed potatoes, warm |
| ½ | cup | Heavy cream |
| 1 | cup | Red pepper coulis, warm |
| 1 | cup | Yellow pepper coulis, warm |
| Couple of long chives | ||
| 1 | tablespoon | Chopped chives |
| 1 | tablespoon | Brunoise red peppers |
| 1 | tablespoon | Brunoise yellow peppers |
Directions
Season each tail with salt and pepper. Rub each tail lightly with the Dijon mustard. Using your Susie Wong Threader, thread each potato half into curls. Season the potatoes with salt and pepper. Wrap each tail with the potato crust. Place the tails in a damp linen cloth and roll the tails up tightly. This will secure the potato crust to the tails. In a saut‚ pan, heat the olive oil. When the oil is hot, saut‚ the tails for 2 to 3 minutes on each side or until golden brown. Remove the tails form the oil. In a saut‚ pan, melt the butter. When the butter is melted, saut‚ the crawfish tails for 2 minutes. Pour the saut‚ed crawfish into the pan of mashed potatoes.
Over low heat, add the cream to the crawfish potatoes. Season with salt and pepper. Cook for 2 to 3 minutes. Remove from the heat.
Mound the potatoes in the center of the plate. Arrange the lobster tails around the potatoes. Spoon the coulis around the plate.
Garnish with the long chives, chopped chives and peppers.