Glazed Lobster With Charred Asparagus And Lobster Mashed Yukon Gold Potatoes Recipes

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LOBSTER-STUFFED POTATOES

Provided by Marc Murphy

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8



Lobster-Stuffed Potatoes image

Steps:

  • Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
  • Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
  • Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
  • Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
  • Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
  • Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
  • In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
  • Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.

4 medium Yukon gold potatoes (2 1/2 to 3 pounds), scrubbed and dried
Two 1 1/2-pound lobsters
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh rosemary
1/4 cup finely chopped scallions, plus more for garnish
1 cup creme fraiche or sour cream
1 cup (about 3 3/4 ounces) shredded Gruyere

LOBSTER MASHED POTATOES

I had this amazing dish at a lovely Pacific Northwest steakhouse and I knew I had to figure out how to make this special treat. These potatoes were so delicious, I could have skipped the steak entirely. This is my take on this rich and decadent side dish. This has become one of our traditions on Valentine's Day with a fabulous tenderloin steak. YUMMY! This would work well with your own mashed potato recipe instead of the basic mashed potato recipe listed here. You could certainly do this recipe with lobster tails instead of the whole lobster. You could even use precooked lobster ignoring the lobster cooking instructions. It looks like it is time consuming, but it is so easy and worth the effort for a special meal.

Provided by mauigirl

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 4

Number Of Ingredients 8



Lobster Mashed Potatoes image

Steps:

  • Preheat an oven to 200 degrees F (95 degrees C).
  • Combine the water with 2 tablespoons salt in a large pot; bring to a boil
  • Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
  • Remove the lobster from the water and set aside to cool.
  • When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
  • Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
  • Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
  • Add potatoes to the boiling water; top with intact lobster tail shell.
  • Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
  • Remove lobster shell and discard.
  • Drain the water from the saucepan.
  • Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
  • Add the butter to the potatoes and mash until no lumps remain.
  • Add cream until you get your preferred consistency
  • Fold in reserved chopped lobster meat.
  • Sprinkle with paprika to serve.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 43.6 g, Cholesterol 178.4 mg, Fat 18.3 g, Fiber 4.1 g, Protein 40.2 g, SaturatedFat 11 g, Sodium 5336.1 mg, Sugar 1.8 g

water
salt
1 (2 pound) lobster
1 teaspoon salt
2 pounds russet potatoes, peeled and cut into 2-inch pieces
¼ cup butter
½ cup cream, or more as needed
¼ teaspoon paprika

YUKON GOLD MASHED POTATOES

Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7



Yukon Gold Mashed Potatoes image

Steps:

  • Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
  • Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
  • With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

3 pounds Yukon Gold potatoes
Kosher salt, to taste
8 tablespoons unsalted butter (1 stick), room temperature, plus additional for garnish (optional)
1/2 cup sour cream, room temperature
1 cup whole milk, room temperature
Freshly ground black pepper, to taste
Chopped chives, for garnish (optional)

GRILLED YUKON GOLD POTATOES WITH THYME AND GARLIC

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5



Grilled Yukon Gold Potatoes with Thyme and Garlic image

Steps:

  • Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender.
  • Preheat a grill or grill pan on medium-high heat.
  • Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.

4 large Yukon gold potatoes
2 tablespoons freshly chopped thyme leaves
2 teaspoons minced garlic
3 tablespoons extra-virgin olive oil
Gray salt and freshly ground black pepper

LOBSTER AND ASPARAGUS SOFT COOKED EGGS WITH OYSTER CAVA CREAM (REVUELTO DE LANGOSTA)

Provided by Jose Garces

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18



Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) image

Steps:

  • Heat a nonstick saute pan over medium-low heat. Add butter and heat until it no longer bubbles. Add shallot, lobster and green asparagus and gently warm through. Meanwhile, crack eggs into a small mixing bowl and whisk until frothy. Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper. Add eggs to saute pan and gently scramble eggs until just barely cooked.
  • On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in. Mixture should be very soft. Garnish with toast and oyster cava cream.
  • In a medium saucepot sweat the shallots and garlic until translucent. Add Cava and reduce to 1 cup. Add the heavy cream, and bring to a low boil. Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon). Cool for about 5 minutes. Puree cream in a blender and pass through a chinois. Season with kosher salt, to taste. Store cream refrigerated in a sealed plastic container for up to 3 days.
  • Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage. Add shucked oysters, including oyster liquor, and gently poach oysters in cream. Add chives and reseason with kosher salt, to taste.

2 tablespoons kosher salted butter
1 shallot, minced
8 ounces lobster meat (tail, knuckles and claws), poached and roughly chopped
1/4 cup green asparagus, blanched and sliced on a bias
4 large eggs
2 tablespoons chopped parsley
2 tablespoons minced chives
Kosher salt
Black pepper
8 ounces Oyster Cava cream, recipe follows
8 French baguette slices, toasted
5 shallots, minced
4 cloves garlic, crushed
3 cups Cava
1 quart heavy cream
2 tablespoons minced chives
Kosher salt
4 Raspberry Point oysters, shucked with liquor saved

GARLIC YUKON GOLD MASHED POTATOES

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 5



Garlic Yukon Gold Mashed Potatoes image

Steps:

  • Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
  • While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
  • While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream, warm
1 stick cold butter, cut into 9 pats

LOBSTER MASHED POTATOES

Categories     Potato     Shellfish     Side     Valentine's Day     Quick & Easy     Wedding     New Year's Eve     Seafood     Lobster     Winter     Engagement Party     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 5



Lobster Mashed Potatoes image

Steps:

  • Cook lobster in large saucepan of boiling salted water until just opaque in center, about 7 minutes. Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan). Remove lobster meat from shell. Cut meat into 1 1/2-inch pieces. Bring 1/3 cup milk to simmer in medium saucepan. Add lobster meat and tarragon; cover and set aside.
  • Return reserved water in pan to boil. Add potatoes and boil until potatoes are tender, about 20 minutes. Drain potatoes; return to pan and mash. Add butter and lobster mixture to mashed potatoes and stir until butter melts. Season potatoes to taste with salt and pepper. (Can be made 3 hours ahead. Cover and refrigerate. Before serving, rewarm over low heat, stirring often and thinning with more milk, if desired. Or transfer to microwave-safe bowl, cover with plastic, and rewarm in microwave until heated through, about 2 minutes.)

1 8-ounce frozen uncooked lobster tail, thawed
1/3 cup (or more) whole milk
2 teaspoons chopped fresh tarragon
1 pound russet potatoes, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) unsalted butter

RAGOUT OF ROASTED YUKON GOLD POTATOES AND ARTICHOKES

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 8



Ragout of Roasted Yukon Gold Potatoes and Artichokes image

Steps:

  • Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.
  • In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.

1 pound baby artichokes
1 pound Yukon Gold potatoes, boiled for 20 minutes in salted water, strained, and cooled
1/2 cup olive oil
4 tablespoons butter
2 tablespoons sliced garlic
2 cups chicken stock
4 tablespoons chopped parsley
Salt and pepper

LOBSTER AND ASPARAGUS AGNOLOTTI

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 9



Lobster and Asparagus Agnolotti image

Steps:

  • In a pot of boiling water, cook the agnolotti according to directions on the package.
  • In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
  • Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
  • This dish can easily be doubled.

4 agnolotti filled with lobster and asparagus (available fresh or frozen at Venda Ravioli and other upscale Italian Markets)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon red pepper flakes
4 Rhode Island Littleneck clams
3 large shrimp, with heads still attached
1/2 cup white wine
1 small ripe tomato, diced
1 tablespoon chopped Italian parsley

GRILLED LOBSTER

If you're not squeamish, the lobsters can also be killed by inserting the point of a sharp knife through the cross mark on their backs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 3



Grilled Lobster image

Steps:

  • Kill lobsters by plunging them headfirst into salted boiling water and cooking for 1 minute. Remove, and drain.
  • Place lobsters on a medium-hot grill. Cook for 8 to 10 minutes, turning occasionally to avoid burning the shells.
  • Crack a claw to see if it is fully cooked (the meat should be opaque). If not, detach claws, and return to grill for a few minutes more. Using kitchen scissors, split lobsters lengthwise by cutting along underside of tail, leaving back of shell intact. Scrape out red coral, if any, and green tomalley, and combine with melted butter for a dipping sauce, if desired. Keep lobsters warm on a platter covered with foil until ready to serve. Garnish with lemon wedges and serve with melted butter, if desired.

4 live lobsters, 1 to 2 pounds each
Unsalted butter, melted (optional)
Lemon wedges

LOBSTER SAUCE FOR MASHED POTATOES

This dish whips boring mashed potatoes into a seafood frenzy with the flavor of lobster. Great with salmon and asparagus!

Provided by JENNYCUP

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 1h

Yield 6

Number Of Ingredients 16



Lobster Sauce for Mashed Potatoes image

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the lobster, onion, celery, carrot, thyme, parsley, peppercorns, seasoned salt, bay leaf, and lemon juice. Cook, stirring constantly, over medium heat to soften the vegetables, about 10 minutes. Stir in the flour and tomato paste; cook for another 5 minutes, stirring constantly. Pour in sherry and cook for a minute or two to cook off the alcohol.
  • Pour in the heavy cream, and bring to a simmer. Reduce heat to low, simmer until the sauce has thickened, and will coat the back of a spoon, about 15 minutes. Strain through a fine mesh strainer, and discard the solids. Season to taste with salt and pepper.

Nutrition Facts : Calories 804.3 calories, Carbohydrate 17.4 g, Cholesterol 320.1 mg, Fat 74.8 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 46.4 g, Sodium 770 mg, Sugar 3 g

½ cup butter
2 (7 ounce) cans lobster meat, diced
1 medium onion, diced
2 large stalks celery, diced
2 carrots, peeled and chopped
1 teaspoon minced fresh thyme
⅛ teaspoon chopped fresh parsley
1 teaspoon whole black peppercorns
⅛ teaspoon seasoned salt
1 bay leaf
⅛ teaspoon lemon juice
¼ cup all-purpose flour
2 tablespoons tomato paste
½ cup cream sherry
1 quart heavy cream
½ teaspoon salt and pepper to taste

LOBSTER MASHED POTATOES

These are probably the most expensive mashed potatoes you will ever make! I read a review of a restaraunt in NYC that serves this dish, and was intrigued. Found this on epicurious.com. A perfect side dish for a romantic dinner or special event, such as Valentine's Day. Note the recipe only serves 2, if you plan to make more, you may have to take out a second mortgage on the house!

Provided by yooper

Categories     Lobster

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6



Lobster Mashed Potatoes image

Steps:

  • Cook the lobster tail in large saucepan of boiling, salted water until just opaque in center, about 7 minutes.
  • Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan).
  • Remove lobster meat from shell.
  • Cut meat into 1 1/2-inch pieces.
  • Bring 1/3 cup milk to simmer in a medium saucepan.
  • Add lobster meat and tarragon; cover and set aside.
  • Return reserved water in pan to boil.
  • Add potatoes and boil until potatoes are tender, about 20 minutes.
  • Drain potatoes; return to pan and mash.
  • Add butter and lobster mixture to mashed potatoes and stir until butter melts.
  • Season potatoes to taste with salt and pepper.

8 ounces frozen uncooked lobster tails, thawed
1/3 cup whole milk
2 teaspoons chopped fresh tarragon
1 lb russet potato, peeled,cut into 2 inch pieces
2 tablespoons unsalted butter
salt and pepper

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