Heating the lobster in the horseradish butter adds richness and a little bit of sharpness to the lobster, but garlic, herb, or citrus butter would also work well.
| ||2 || lb. potatoes, peeled and quartered |
| ||1 || cup milk |
| ||2 || Tbsp. unsalted butter |
| ||⅔ || cup grated fresh horseradish |
| ||~ || Salt |
| ||~ || Freshly ground black pepper |
| ||½ || cup unsalted butter |
| ||⅓ || cup grated fresh horseradish |
| ||2 || Tbsp. chopped fresh chives |
| ||4 || lobster tails, boiled and shelled |
| ||2 || cups haricots verts (green beans), parboiled and cut on the diagonal |
- Place the potatoes in a large pot of salted water and bring to a boil. Cook for 20 to 25 minutes, or until tender.
- Drain the water, add the milk and butter to the pot, and bring to a full boil over high heat. Remove from the heat, add the horseradish, and whip the potatoes with an electric mixer or hand masher until smooth.
- Season to taste with salt and pepper, cover, and keep warm until ready to use.
- Heat the butter, horseradish, and chives in a medium sauté pan over medium heat. Add the lobster and cook for five minutes, or until hot.
- Spoon some of the potatoes in the center of each plate and top with a lobster tail. Arrange the haricots verts around the potatoes and spoon the butter mixture from the lobster over the lobster and around the plates.
If you cannot find fresh horseradish, substitute prepared horseradish, but decrease the quantity by half.
Copyright 2000 Ten Speed Press