Warm lobster salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole Lobsters - (abt 2 lbs ea); cooked, meat | |
| Removed and diced; shells reserved | ||
| 2 | Sticks Butter | |
| 4 | cups | Creamed potatoes; hot |
| 4 | ounces | Parmigiano-Reggiano cheese; shaved |
| 4 | cups | Fresh baby arugula; washed, patted dry |
| 1 | tablespoon | Finely-chopped fresh parsley leaves |
Directions
Season the lobster meat with salt and set aside. Using a sharp knife, chopped one lobster shell. In a saucepan, over medium heat, combine the butter and chopped lobster shells. Melt the butter and simmer over low heat for about 10 minutes. Remove and strain. In a saute pan, over medium heat, add 2 tablespoons of the butter. When the butter is hot, add the diced lobster and saute for 2 minutes. To assemble, form 1 cup of the potatoes into a circle, in the center of each plate. Spoon a fourth of the lobster in each circle of potatoes. Spoon ¼ cup of the butter around each circle of potatoes. Reserve the remaining butter for a latter use. Place a fourth of the cheese on top of each plate of lobster. Mound the arugula on top of the cheese. Garnish with parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B75)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-08-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.