Grilled Spiny Lobster, Warm Tomato Salad And Mashed Potatoes

Recipe Ingredients

2 tablespoons	30ml	Liquid crab boil - (to 3 tbspns)
		Water - as needed
3		Lemons - cut in half
4		Spiny lobsters
5 tablespoons	75ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Haricots verts - cleaned, blanched
2 tablespoons	30ml	Chopped shallots
1		Red tear drop tomatoes - stemmed
1		Yellow tear drop tomatoes - stemmed
4 cups	948ml	Roasted Garlic Mashed Potatoes - hot, (see recipe)
		Drizzle of white truffle oil
1 tablespoon	15ml	Chopped chives

Recipe Instructions

In a large stockpot over medium heat, combine the crab boil, water and lemons. Bring to a boil. Add the lobsters and cook for 4 minutes. Remove from the heat and cool.

Preheat the grill. Split each lobster in half. Season the lobster meat with 3 tablespoons of the olive oil, salt and pepper. Place each lobster, meat-side down and grill for 3 to 4 minutes on each side, turning the lobsters every 2 minutes.

In a large saute pan, over medium heat, add the remaining olive oil. When the oil is hot, add the beans. Season with salt and pepper. Saute for 2 minutes. Add the shallots and tomatoes. Season with salt and pepper. Continue to saute for 3 to 4 minutes or until the tomatoes start to break their skin. Remove from the heat.

To serve, mound the potatoes in the center of each plate. Spoon the bean/tomato mixture around the potatoes. Lay the grilled lobster on top of the potatoes. Drizzle the entire plate with the truffle oil. Garnish with chives.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D37) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.