Lobster Cocktail with Roasted Garlic Mashed Potatoes
Risotto has become a popular appetizer. Rick Tramonto spins the idea with roasted garlic mashed potatoes, adding fresh herbs and lobster to create an appetizer which is creamy with bright bits of flavor. In his restaurant he garnishes this dish with one chive and one lobster antenna; however, preparing only one lobster for four people makes that impossible. Here we suggest improvising with two chives instead.
Ingredients
- Lobster - 1-1/2 pound
- Roasted Garlic Mashed Potatoes
- Potatoes - 1-1/2 pounds
- Roasted Garlic - 4 cloves, peeled
- Unsalted Butter - 4 ounces
- Heavy (whipping) cream - 1/4 cup
- Kosher salt and freshly ground black pepper
- Cilantro-Citrus Vinaigrette
- Juice of 1 lime
- Juice of 1 lemon
- Juice of 1/2 orange
- Extra-Virgin Olive Oil - 1 ounce
- Mixed Herbs - 1 teaspoon, chopped (dill, basil, chives, tarragon, and/or thyme)
- Salt and freshly ground black pepper - 2 tablespoons
- Cilantro - 1 teaspoon, chopped
- Unsalted Butter - 2 ounces
- Heavy (whipping) cream - 1/4 cup
- Mixed Herbs - 1 tablespoon, chopped (dill, basil, chives, tarragon, and/or thyme)
- Chives - 8
- Orange Peel - four narrow, 3-inch-long strips orange
Instructions
To prepare the lobster: Bring a pot of lightly salted water to a boil. Drop in the lobster, put a lid on the pot, and cook 5 minutes. Remove the lobster with tongs and plunge into ice water to stop the cooking. Let cool, then remove the tail and claw shells. Divide the tail flipper shells into four small segments and reserve. Remove the black strip from the back of the tail meat. Cut the tail meat into 1-inch chunks; cut the claws in half. Keep chilled until ready to use.
To prepare the potatoes: Peel the potatoes and cut into uniform pieces. Bring a pot of lightly salted water to a boil. Add the potatoes and cook until tender, 12 to 18 minutes depending on size. Drain. Put the hot potatoes in the bowl of a mixer with the garlic, butter, and cream. Mash on low speed with a paddle attachment. Season to taste with salt and pepper. If necessary, press through a food mill for smooth texture. You should have about two cups. Keep warm.
To prepare the vinaigrette: Whisk the ingredients together in a non-aluminum dish until emulsified.
To serve: Place four pieces of lobster meat in hot water to warm them. In a saucepan, melt the butter and stir in the cream. Add the mashed potatoes and remaining lobster meat and gently stir to combine. Adjust seasoning with more salt and pepper as necessary. Fold in the mixed herbs. Remove the reserved lobster meat from the hot water and blot to dry. Mound the mixture in four stemmed glassed and garnish each with a piece of the warmed lobster meat. Stand two chives and one lobster tail flipper segment in each. Tie each orange peel strip in a loose knot and place one in each glass. Drizzle a little vinaigrette over the top of each.
