Ingredients
4 lobster tails, shelled
Essence
salt and freshly ground pepper
1/4 cup dijon mustard
2 large baking potatoes, peeled
3 T olive oil
1 T chopped fresh parsley
TRUFFLED MASHED POTATOES
1 lb potatoes, peeled and cut into 3/4 inch dice
4 T truffle butter
1/2 cup heavy cream
2 T truffle oil
1 tsp salt
1/2 tsp ground white pepper
Preparation
season lobster tails with essence, salt and pepper. Rub each lighly with the mustard. With a potato threader, cut the potatoes into long spiral curls. Season the curls with essence, salt and pepper. Wrap each lobster tail tightly with the curls, then place the tails in a damp, clean kitchen cloth and roll them up tightly to make the potatoes adhere to the lobster. REmove the cloth. Heat the olive oil in a medium saucepan over medium heat. Add the lobster tails and pan fry until the potato crust is golden brown, 4 to 6 minutes on each side. Drain on paper towels, then season with essence. To serve, mound truffled mashed potatoes in the center of 4 serving plates. Place on lobster tail on each plate and garnish with the parsley. POTATOES Place the potatoes in a saucepan of salted water to cover by 1 inch. Bring to a boil and cook until tender, about 10 minutes. Drain and return to the pot. With the heat on low, roughly mash the potatoes with a potato masher. Add the truffle butter and mash until incorporated. Add the cream, truffle oil, salt and pepper and mash until creamy.
