INGREDIENTS

INSTRUCTIONS

Season each tail with salt and pepper. Rub each tail lightly with the Dijon
mustard. Using your Susie Wong Threader, thread each potato half into
curls. Season the potatoes with salt and pepper. Wrap each tail with the
potato crust. Place the tails in a damp linen cloth and roll the tails up
tightly. This will secure the potato crust to the tails. In a saute pan,
heat the olive oil. When the oil is hot, saute the tails for 2 to 3 minutes
on each side or until golden brown. Remove the tails from the oil. In a
saute pan, melt the butter. When the butter is melted, saute the crawfish
tails for 2 minutes. Pour the sauteed crawfish into the pan of mashed
potatoes. Over low heat, add the cream to the crawfish potatoes. Season
with salt and pepper. Cook for 2 to 3 minutes. Remove from the heat. Mound
the potatoes in the center of the plate. Arrange the lobster tails around
the potatoes. Spoon the coulis around the plate. Garnish with the long
chives, chopped chives and peppers. This recipe yields 4 servings.
Comments: The original name of this recipe as listed is "Potato Crusted
Lobster Tails On A Bed Of Crawfish Mashed Potatoes".
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2404 broadcast 12-06-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-14-1997
NOTES : Joe's note:  The recipe never does say whay to do with that one
whole 1 lb lobster ???
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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