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Lobster Cocktail with Roasted Garlic Mashed Idaho Potatoes June 2011

June 7, 2011

3 Min Read

Lobster Cocktail with
Roasted Garlic Mashed Idaho® Potatoes

Source:

Source: Idaho Potato Commission

Recipe courtesy of Chef Gale Gand, Chicago, IL

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Yield: 6 servings

Ingredients & Directions
4 2 tbsp, 2 tsp. 1 ½ lb. 1 ¼ lb. 6 tbsp. ¼ cup 2 tbsp. 2 tbsp. 2 tsp. 1 tsp. 1 tsp. 1 tsp.	Medium garlic cloves Extra-virgin olive oil Live lobster Idaho® potatoes, peeled and cut into 1/2 inch cubes Salt Unsalted butter Heavy cream Freshly ground pepper Fresh orange juice Fresh lemon juice Fresh lime juice Coarsely chopped fresh tarragon Minced fresh chives, plus 8 whole chives for garnish Finely chopped fresh coriander (cilantro)
Method Preheat the oven to 375 degrees F. Crimp the edges of a 6-inch square of foil to form a loose pouch. Place the garlic in the pouch and drizzle with 2 teaspoons of the olive oil. Bake for about 30 minutes, until softened. Let cool for 10 minutes; peel the cloves. Meanwhile, bring a large saucepan of salted water to a boil. Plunge the lobster in head first, cover and cook for 5 minutes. Using tongs, transfer the lobster to a bowl of cold water and let stand for 2 minutes. Shell the lobster and discard the vein that runs down the tail. Cut the tail and claw meat into 3/4-inch chunks and put in a bowl. (The lobster can be refrigerated, covered, for up to 6 hours. Let the garlic stand at room temperature.) Put the potatoes in a medium saucepan; add water to cover and 1 teaspoon of salt. Bring to a boil over moderately high heat. Lower the heat and simmer until tender, about 20 minutes. Drain. Pass the potatoes and roasted garlic through a food mill or mash them with a potato masher. Beat in the butter, heavy cream, 3/4 teaspoon salt and 1/4 teaspoon pepper; keep warm. In a medium nonreactive skillet, bring the orange, lemon and lime juices, tarragon, minced chives and the remaining 2 tablespoons of oil to a boil over high heat. Add the lobster and stir until warmed through, about 2 minutes. Season with salt and pepper and stir in the coriander. To serve, divide the mashed potatoes among 4 parfait or stemmed glasses. Spoon one-quarter of the lobster and citrus sauce into each glass and garnish each serving with 2 chives.

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