Lobster with Potatoes

Rich? You bed. Satisfying? Absolutely. Try this creamy creation, courtesy of Flight chef Antony Field.


2 1/2 lb. Maine lobsters

2 oz. butter

1/2 c. water

salt and white pepper

2 c. heavy cream

1/4 c. blanched basil

2 lb. Yukon gold potatoes

4 oz. butter melted

2 c. basil cream

10 asparagus tips

1 T. butter

1 c. white wine

1 sliced shallot

1/2 c. heavy cream

1/2 lb. butter

Boil lobsters for 8 minutes and shock in ice water. Once cool, separate meat from shell. Reheat meat in water and butter. Season with salt and pepper. For basil cream sauce, bring cream to a boil, add blanched basil, and blend (in a blender) till smooth and bright green. Boil potatoes in salted water till tender. Push through food mill. Stir in basil cream and butter, season with salt and pepper. Blanch asparagus tips in boiling water for 4 minutes, shock in ice water. Saute in butter and season with salt and pepper. For buerre blanc, reduce white wine and shallot till almost dry, then add heavy cream and reduce by one-half. Slowly whisk in butter in 3 parts over medium heat till sauce begins to thicken and is fully incorporated. Strain through fine strainer. Place mound of basil mash in center of the plate, stack lobster meat on top, drizzle beurre blanc around edges and place 5 asparagus tips in circle around the outside of plate. Serves two.

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