Lobster Cocktail with Roasted Garlic Mashed Potatoes
Serves: 4
Ingredients
Cilantro-Citrus Vinaigrette:
- 1 lime, juiced
- 1 lemon, juiced
- 1/2 orange, juiced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped soft herbs (sage, parsley and basil)
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon chopped cilantro
- lobster antennas
- chives, whole
- strips of orange peel
- 1 1-1/2 pound lobster, live
Roasted Garlic Mashed Potatoes:
- 1-1/2 pounds potatoes, peeled and quartered
- 4 cloves garlic, roasted and peeled
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- salt and freshly ground pepper
Directions
Cilantro-Citrus Vinaigrette:
- Whisk together all ingredients. Reserve.
- In a pot, bring a gallon of salted water to a boil.
- Drop in lobster and cook for 5 minutes.
- Place in ice water to stop cooking.
- When cool, remove shells. Cut meat into 1-inch chunks and chill.
Roasted Garlic Mashed Potatoes:
- Bring a pot of salted water to a boil.
- Cook potatoes until tender. Drain.
- While hot, place potatoes in a large bowl and use an Oster® hand mixer to mash with garlic, butter, cream and salt and pepper to taste.
- Mash with paddle attachment on low speed.
- If necessary, grind through food mill until smooth.
- Keep warm.
- Toss cold lobster with cilantro-citrus vinaigrette.
- Place warm mashed potatoes in stemmed glasses.
- Top with lobster meat.
- Garnish each with an antenna and a chive tied with an orange-peel strip.
