| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Emlive08 |
4 |
servings |
INGREDIENTS
| 2 |
|
Whole Lobsters – (abt 2 lbs ea); cooked, meat |
|
|
Removed and diced; shells reserved |
| 2 |
|
Sticks Butter |
| 4 |
c |
Creamed potatoes; hot |
| 4 |
oz |
Parmigiano-Reggiano cheese; shaved |
| 4 |
c |
Fresh baby arugula; washed, patted dry |
| 1 |
tb |
Finely-chopped fresh parsley leaves |
INSTRUCTIONS
Season the lobster meat with salt and set aside. Using a sharp knife,
chopped one lobster shell. In a saucepan, over medium heat, combine the
butter and chopped lobster shells. Melt the butter and simmer over low heat
for about 10 minutes. Remove and strain. In a saute pan, over medium heat,
add 2 tablespoons of the butter. When the butter is hot, add the diced
lobster and saute for 2 minutes. To assemble, form 1 cup of the potatoes
into a circle, in the center of each plate. Spoon a fourth of the lobster
in each circle of potatoes. Spoon 1/4 cup of the butter around each circle
of potatoes. Reserve the remaining butter for a latter use. Place a fourth
of the cheese on top of each plate of lobster. Mound the arugula on top of
the cheese. Garnish with parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B75)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Emeril Lagasse
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