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Potato Crusted Lobster Tails with Truffled Mashed Potatoes (Emeril Lagasse) Recipe

Potato Crusted Lobster Tails with Truffled Mashed Potatoes (Emeril Lagasse) Recipe

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Potato Crusted Lobster Tails with Truffled Mashed Potatoes (Emeril Lagasse)

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Ingredients:

Serving

4 maine lobster tails (about 7 oz each), shelled
essence , recipe follows
salt or freshly ground black pepper
1/4 cup dijon mustard
2 large baking potatoes , like russets, peeled
3 tbsp olive oil
truffled mashed potatoes , recipe follows
1 tbsp chopped fresh parsley leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 lb potatoes, peeled and cut into 3/4 inch dice
4 tbsp truffle butter (4 tbsp butter mixed with 1/2 tsp minced black truffles)
1/2 cup heavy cream
2 tsp truffle oil
1 tsp salt
1/2 tsp freshly ground white pepper

Directions:

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):
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:
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	375.66 Kcal (1573 kJ)
Calories from fat	185.18 Kcal
		% Daily Value*
Total Fat	20.58g	32%
Cholesterol	67.66mg	23%
Sodium	4332.11mg	181%
Potassium	661.04mg	14%
Total Carbs	34.15g	11%
Sugars	5.54g	22%
Dietary Fiber	7.51g	30%
Protein	17.7g	35%
Vitamin C	5.8mg	10%
Vitamin A	1.2mg	42%
Iron	4.2mg	23%
Calcium	112.4mg	11%

Amount Per 100 g
Calories	151.26 Kcal (633 kJ)
Calories from fat	74.57 Kcal
		% Daily Value*
Total Fat	8.29g	32%
Cholesterol	27.24mg	23%
Sodium	1744.34mg	181%
Potassium	266.17mg	14%
Total Carbs	13.75g	11%
Sugars	2.23g	22%
Dietary Fiber	3.03g	30%
Protein	7.13g	35%
Vitamin C	2.4mg	10%
Vitamin A	0.5mg	42%
Iron	1.7mg	23%
Calcium	45.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.